Fire up the grill and treat your friends and family to the BEST Grilled Half Chicken! A medley of seriously mouthwatering seasonings flavor the chicken in a truly delicious way, but keep it neutral enough to pair with any side dish you’d like. When you follow the steps in this simple recipe, you’ll end up with chicken that’s perfectly crisped up on the outside and tender and juicy on the inside.
Before the summer slips away and we go back to all of our favorite comfort recipes, you need to enjoy all of the best grilled recipes! You can of course grill various recipes all year long, but there’s something so summery about a grill (or stove top griddle) that I miss in the fall. Make the best out of the end of summer with recipes like Grilled Chicken Avocado Salad and Grilled Squash!
Grilled Half Chicken
There are two elements of this Grilled Half Chicken recipe that make it so drool-worthy. First off, the seasonings really bring the flavor home in an unforgettable way!
A mix of dried herbs, brown sugar, cayenne powder and more create an in depth flavor to the chicken that will have you positively swooning. The second thing we love about this chicken is how perfectly it’s grilled!
You know grilled chicken is good when the skin is nice and crispy while the inside is tender and juicy. Serve this Grilled Half Chicken with your favorite side dish, and dig in!
How to Make Grilled Half Chicken
- Heat the grill to 450°F.
- In a small bowl, combine the salt, pepper, onion powder, garlic powder, herbs, brown sugar and cayenne.
- Brush one side of the chicken liberally with oil. Then, apply half of the spice mixture, using your hands to rub it in. Repeat the process with remaining oil and spice mixture on the other side of the chicken.
- Place chicken, skin side down, over direct heat on the grill for 10 minutes. Flip over and cook for another 10 minutes. Then, move the chicken off the direct heat, and reduce the temperature of the grill to 350°F. Cook with the grill closed for another 10 minutes until the chicken reaches an internal temperature of 165°F on an instant read thermometer.
- Allow the chicken to rest for 5-10 minutes before slicing and serving.
Tips and Variations
- Let the chicken marinate in the rub for several hours, or even overnight for more flavor.
- You can use fresh herbs in place of dried for an even more herbaceous flavor.
- Feel free to change up the seasonings by adding paprika or smoked paprika, chili powder, cumin, etc.
- The spice quantities in this recipe also work for 3-4 chicken breasts or thighs if preferred.
- If desired, brush the chicken with barbecue sauce when you remove from direct heat on the grill.
- To make this chicken on the stove top and finish up in the oven:
- Heat an oven-safe griddle pan over medium heat. You’ll want to use a pan that can move from the stove top to the oven if needed.
- Follow the directions as written in regards to the seasoning.
- Once the griddle is nice and hot, brush the pan with with light coat of cooking oil. Place the chicken onto the pan, skin side down, and cook for 7-9 minutes. Flip the chicken, and cook for an additional 6-8 minutes.
- If the chicken is thick and does not register 165°F on an instant read thermometer, transfer it to the oven and bake at 350°F for 15-20 minutes or until it reaches the proper temperature.
Storage and Reheating
Storage: Any leftover grilled chicken you have will stay fesh in the fridge for up to 4 days. Be sure to keep it stored in an airtight container.
Reheating: The microwave works just fine, but your oven is better when it comes to reheating grilled chicken. Wrap the chicken in aluminum foil and heat at 250°F until warmed through.
How many calories in a grilled half chicken?
The calories vary depending on the serving size and the ingredients used. Our recipe uses spices, oil and chicken, so the ingredients are minimal.
We determined the serving size to be approximately 1/2 a pound which contains about 215 calories.
Grilled Half ChickenPrint Pin
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- 2 teaspoon(s) kosher salt
- 1 teaspoon(s) ground black pepper
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) dried herbs, *See note
- 1 teaspoon(s) brown sugar
- ½ teaspoon(s) cayenne pepper
- Avocado or vegetable oil
- Half chicken, about 2 pounds of chicken
- Heat the grill to 450°F.
- In a small bowl, combine the salt, pepper, onion powder, garlic powder, herbs, brown sugar and cayenne.2 teaspoon(s) kosher salt1 teaspoon(s) ground black pepper1 teaspoon(s) onion powder1 teaspoon(s) garlic powder1 teaspoon(s) dried herbs1 teaspoon(s) brown sugar½ teaspoon(s) cayenne pepper
- Brush one side of the chicken liberally with oil. Then, apply half of the spice mixture, using your hands to rub it in. Repeat the process with remaining oil and spice mixture on the other side of the chicken.Avocado or vegetable oilHalf chicken
- Place the chicken, skin side down, over direct heat on the grill for 10 minutes. Flip over and cook for another 10 minutes. Then, move the chicken off the direct heat, and reduce the temperature of the grill to 350°F.
- Cook with the grill closed for another 10 minutes until the chicken reaches an internal temperature of 165°F on an instant read thermometer.
- Allow the chicken to rest for 5-10 minutes before slicing and serving. Serve with grilled vegetables or a side salad.
- See post for tips, variations, and storage options.