Grill Whole Chicken (Like a Pro) | Arteflame

Can You Grill a Whole Chicken on a Flat Top Grill?

Yes, you can grill a whole chicken effectively on a flat top grill by using the spatchcock (butterfly) method. Flattening the bird ensures the meat maintains even contact with the griddle surface, creating an incredibly crispy skin while keeping the juices locked inside. Cook the chicken skin-side down on the medium-heat zone to sear, then flip or move it to a cooler zone to finish until the internal temperature reaches 165°F.

Why is Spatchcocking the Superior Method for Arteflame Grills?

While rotisseries are popular for traditional grills, the spatchcock method is king when using an Arteflame or similar flat-top griddle. A standard whole chicken has a hollow cavity that creates uneven heat distribution. By removing the backbone and flattening the bird, you increase the surface area in contact with the hot steel.

This technique maximizes the Maillard reaction—the chemical process that browns food and builds complex flavors. On a flat top, this means you get golden-brown, crackling skin across the entire bird, not just the top breast area, while the direct heat cooks the dark and white meat evenly.

Pro Tip: For the crispiest skin possible, dry-brine your spatchcocked chicken. Salt it generously and leave it uncovered in the refrigerator for 4 to 12 hours before grilling. This draws out moisture from the skin, ensuring a sear rather than a steam.

Comparison: Whole Roast vs. Spatchcock vs. Quartered

Choosing the right preparation method affects your cooking time and flavor profile. See why flattening the bird is the optimal choice for wood-fired flat tops.

How Do I Prepare the Chicken for the Grill?

Preparation is 80% of the battle. Follow these steps to get your bird ready for the high heat of the Arteflame.

1. Remove the Backbone

Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from tail to neck. Remove the bone completely.

2. Flatten the Bird

Flip the chicken over so the breast side is facing up. Place the heel of your hand on the center of the breastbone and press down firmly until you hear a crack. The chicken should now lay completely flat.

3. Season Generously

Rub the chicken with high-smoke point oil (like avocado or grapeseed oil) and apply your favorite dry rub. Ensure the seasoning gets into the crevices of the legs and wings.

What is the Best Technique for Grilling the Chicken?

Cooking on an Arteflame requires managing your heat zones. You want to utilize the temperature gradient of the cooktop to sear first and roast second.

Step 1: The Initial Sear

Once your grill is up to temperature, place the chicken skin-side down on the cooktop. Do not place it directly next to the center fire hole, as this will burn the skin before the meat cooks. Aim for the medium-high heat zone. Press down on the chicken with a spatula or grill press to ensure full contact with the steel.

Step 2: The Flip and Roast

After about 10-15 minutes, check the skin. Once it is a deep golden brown, flip the chicken. Move the bird further away from the center fire to a cooler zone. This allows the inside to cook through without drying out the exterior.

Pro Tip: If the legs are cooking slower than the breast, rotate the chicken so the legs are closer to the inner fire (hotter zone) and the breast is facing the outer edge (cooler zone). This prevents the white meat from drying out.

Step 3: Rest the Meat

Remove the chicken when the internal temperature reaches 160°F (it will rise to 165°F while resting). Let it rest on a board for at least 10 minutes. This allows the juices to redistribute throughout the meat.

Frequently Asked Questions

Do I need a grill cover to cook a whole chicken?

No, you generally do not need a full grill cover. However, using a stainless steel basting cover (dome) over the chicken can help trap heat and speed up the cooking time, especially on windy days.

What is the safe internal temperature for grilled chicken?

Chicken must be cooked to an internal temperature of 165°F (74°C). Always measure the temperature at the thickest part of the thigh, ensuring the thermometer does not touch the bone.

Can I use a marinade with sugar on the flat top?

Be careful with sugar-heavy marinades (like BBQ sauce) early in the cook. Sugar burns quickly on hot steel. It is better to brush these sauces on during the last 5-10 minutes of grilling.