Barbecuing a whole chicken on a gas grill requires stable temperature control, proper heat circulation, and enough cooking time to achieve a crispy exterior while keeping the meat tender. Unlike smaller cuts of chicken, a whole chicken needs indirect heat to cook evenly because the breast, thigh, and inner cavity heat at different speeds.
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2026-07-10
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2026-07-10A whole chicken cooks best with moderate indirect heat. Pat it dry, season the skin and cavity, then preheat the grill to 175 to 190°C. Switch off the burners beneath the chicken and keep the outer burners running.
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2026-07-09A whole turkey cooks best on a gas grill with indirect heat, steady airflow, and enough hood clearance. Thaw it completely, remove the giblets, pat the skin dry, and season the cavity and surface. Cook stuffing separately so heat can circulate evenly.