The Simple Trick for the Juiciest, Most Flavorful Grilled Chicken

Grilling chicken halves is twice the fun of grilling a whole chicken. It’s my preference for weeknight chicken grilling when time and energy are commodities not on the shopping list.

Though the convenience of chicken quarters, legs, thighs, wings, and breasts at my local supermarket is tempting, I still fall back on one personal truth: Chicken halves are the only way to go for the best flavor and juicy texture on the grill.

How To Split a Chicken

As the name suggests, you will literally split a whole chicken in two and grill each half separately for this recipe. If you have ever spatchcocked a chicken, you are almost there. The only remaining step is to cut down between the breasts to finish the split.

Speaking of cutting, a large chef’s knife is certainly capable of the work here, but I prefer a sturdy pair of kitchen shears for this task. With one hand needed to steady the slippery chicken, the shears provide a tad more control and make short work of the process. If this process still seems intimidating, ask your supermarket butcher to do it for you.

Why Chicken Halves are Great for Grilling

Since the chicken is split in two, you have effectively doubled the surface area of the chicken that is exposed to heat during the cooking process. You now have easy access to all of the meat and skin, which means more coverage for a spice rub, which maximizes flavor.

Splitting a chicken in half also speeds up the cooking time considerably, shaving off 15 to 20 minutes compared to a whole chicken, depending on the size of the bird and the temperature of the grill. On a weeknight, that’s a huge time savings.

Finally, chicken halves cook more evenly than a whole chicken. When the chicken goes on the grill, whether it be gas or charcoal, point the legs and thighs towards the heat source. The dark meat can take on more heat compared to the delicate white meat of the breast. By keeping the breast further away from the heat source, its temperature can slowly rise, eliminating the fear of overcooking. The result is moist and tender chicken with juicy breasts and succulent dark meat.

Serving Suggestions

One of my all-time favorite chicken condiments is Alabama White Sauce. However, this grilled half chicken pairs well with a BBQ sauce from any of your favorite regions or styles, including Kansas City style, sweet and tangy bourbon, or extra smoky. If making homemade BBQ sauce isn't on your to-do list, pick up a favorite bottle from the store.