Grilled Roasted Chicken

For this grilled roasted chicken, a little smoked paprika, chili powder, butter, and salt and pepper are all it takes to make a sensational dinner. Crisp and insanely flavorful skin. Tender, juicy meat.

A whole spatchcocked grilled roasted chicken on a round wooden board with dishes of salt and peppercorns on the side.

As most of you know, there tends to be a little guesswork involved while standing at the grill. This grilled roasted chicken recipe sidesteps that by relying on covered grilling, which dispels a lot of the guesswork in terms of how high a flame and how long to leave something over the flame by essentially turning your grill into an oven. As such, a steady temperature can be maintained even on a grill. And yes, this recipe for grilled roasted chicken offers actual specific temperatures and times that you can easily approximate. How easy is that?!–Cheryl and Bill Jamison

Grilled Roasted Chicken

  • Quick Glance
  • (2)
  • 10 M
  • 2 H, 45 M
  • Serves 2 to 4
5/5 - 2 reviews
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Combine the paprika, chili powder, salt, and pepper in a small bowl. Rub the mixture inside and outside the chicken, both over and under the skin. (Be careful not to tear the skin.) Let the chicken sit at room temperature for 30 minutes.
Prepare the grill for indirect cooking, making a hot fire on half the grill and leaving the other half unheated. Place an inexpensive oven thermometer (available at any kitchen supply store) on the cool half of the cooking grate. (You can’t rely on your grill’s built-in thermometer because you want to measure the temperature only on the unheated side. ) Close the grill and heat the temperature to 400°F (200°C) on the unheated side.
Using washable heatproof oven mitts, place the chicken, breast side down, on the unheated side of the cooking grate. (If you have a low-powered gas grill that won’t reach the ideal 400°F (200°C) roasting temperature, you can still grill-bake your chicken in standard oven fashion, increasing the cooking time as needed until the chicken is cooked through.) After 35 minutes, turn the chicken breast side up. If a glossy skin is desired, brush the bird with a tablespoon or more of butter.
Reduce the heat to 350°F (175°C). If using a gas grill, simply turn the heat down; if using a charcoal grill, close the vents and spread out the charcoal. Cook the chicken until the skin is crisp and well-browned and an instant-read thermometer stuck in the thickest part of a thigh reads 170° to 175°F (76° to 79°C). Let the chicken rest for 5 to 10 minutes on a cutting board. Carve and serve. Originally published June 4, 2004.
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Recipe Testers Reviews

This is an excellent grilled roasted chicken recipe. Rubbing the spices under the skin in addition to putting them on and in the chicken added an extra zip to the recipe. The chicken cooked up juicy and flavourful with a very nice, crispy skin.

This was a quick, simple roasted chicken recipe to put together with tasty results. The ingredients for the rub are spice-rack staples, no need to rush out to the store for extra ingredients. The chili powder gave a little bit of bite that gives this recipe a different taste than most other grilled chicken recipes. The indirect grilling produced moist chicken with a crisp skin.

It was effortless and straightforward. No fuss and absolutely delicious. I think if I served this for a dinner party my guests would think I spent way more time and effort. The skin was tasty, crisp, and not too spicy.

I always start by cleaning a whole bird (any bird I make) with salt and wine vinegar in the cavity and body, rinse well with cold water, and dry. It makes the skin nice and crispy. I was taught to do this always by my grandmother. I think maybe because she used to buy a chicken in the outdoor market where they would butcher it right there. I just automatically do it that way, not even something I think about. Given the crazy in the world, that may not be the worst idea. LOL Then I simply followed the recipe. It's foolproof, actually. I often save empty spice jars. I liked this and want to use it again so I made up a batch, put it in a recycled spice jar, and labeled it. I used coarse kosher salt. I find I use that or the Morton's Sea Salt when I want things a bit milder.

My only issue was that my Weber Gas Grill wouldn't get exactly up to 400°F. I gave up after an hour and just put the chicken on. The temp I got to was 375°F. I left it there for 40 minutes then flipped it over. I didn't really have to make any major adjustments to get it down to 350°F. I left it on for about 45 minutes more. Here's where knowing your grill is essential. It's tricky if you don't but I found I didn't need to worry if the temps and timing weren't exactly exact. You just want a nice crispy skin and for it to be done on the inside. You want the meat to be fully cooked and your skin not burnt. So I let it go and take as long as it needed. I found that if you let it cook a little too long, it will start to dry out. Luckily, I caught it before that happened.

My husband is not a spice person. He would have preferred maybe a little less kick. I think I would go a little easier on the fresh ground black pepper for him next time. I think the other spices are perfect especially when they mix with the butter and the crispy skin. It mellows them.


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  1. This grilled-roasted chicken was simple to prepare and everyone enjoyed it. I definitely will add it to my recipe file and make it again. It is a wonderful chicken recipe for outdoor entertaining and also it is a good weekday meal as well and any leftovers are great for lunch the next day.

  2. I’ve roasted many a chicken but this was the BEST ever! The rub gave it great flavor without being overpowering, the skin was crisp and the meat was moist. Used my gas grill and it was nice not to have to worry about smoking/burning cicken!

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