Grilled chicken halves are one of my favorite things to cook in summer. With just a few ingredients and the right grill setup, you get incredibly juicy meat with crispy, flavorful skin.
Updated July 2025 - still one of my favorite summer dinners. I made these grilled chicken halves 3 times already this summer.
I started grilling chicken this way a couple of years ago, and it quickly became my go-to. No cutting, no drying out, just perfectly cooked chicken every time. Once you try it, I think youโll love how low-effort and tasty it is. Itโs easy, fast, and always a hit โ whether Iโm making a simple dinner for the family or grilling for guests.
If you like grilled poultry, try our Turkish Turkey Kebabs, the Easy Grilled Chicken Tenders, or the Chicken Skewers with Blackberry Sauce.
Should the weather not be suitable for making BBQ half chicken, try these Roasted Chicken Halves in the oven (one of our most popular recipes).
Ingredients: 1 + oil and seasoning of choice | Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 4-6| Difficulty: Easy
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Why I grill chicken halves?
It cooks faster: Half chickens spend less time on the grill, so dinner comes together quicker.
Even cooking every time: Splitting the bird means the breasts donโt dry out before the thighs are done - no more guessing!
Perfect for big chickens: This method makes grilling large birds easy and juicy, without the long wait.
Recipe ingredients
Two chicken halves or one whole chicken, cut into two parts.
Seasoning: I used two different seasonings, one for each half.
- Homemade seasoning: Our favorite chicken seasoning, a recent discovery, but so good; Iโve made a large jar and have been using it a lot lately. It contains sea salt (or Kosher salt), ground cumin, sweet smoked paprika, turmeric, and cayenne pepper
- Store-bought seasoning/ dry rub: Itโs quick and convenient. Use your favorite brand.
The recipe will still work perfectly if all you have are salt and black pepper.
See the recipe card for full information on ingredients and quantities.
How to grill chicken halves?
Halve the chicken
Tools: A large cutting board, a small sharp knife, a large chef's knife, and poultry shears.
Steps #1&2: Remove the backbone: Place the chicken breast-side down and with the neck end closest to you. Cut on both sides of the backbone all the way down with the kitchen shears.
Step #3: Remove cartilage: Turn the cutting board; the legs should be closest to you. Open up the bird. Remove the white cartilage that joins the bones by cutting on either side of it.
Step #4: When you can get a hold of it, lift it with your hand and cut around it until it is released.
Step #5: Flatten: Flip the bird skin-side up and press it down with your hands to flatten it. Now, you could also make Butterflied Roast Chicken.
Step #6: Cut in half with a large chef's knife. Start at the neck and cut all the way down.
Season the meat
Step #7: If using Seasoning 1, mix all the ingredients in a small bowl.
Pat the parts dry with paper towels. Lightly rub the halves with 2 tablespoons of vegetable oil. Sprinkle them with the spice rub and massage the spices into the meat and skin and under the wings as well.
Marinate meat
This step is optional but recommended.
Place the meat in a large non-metallic container, cover it with plastic wrap, and marinate it in the fridge for 1-2 hours and up to 24 hours.
Remove from the fridge about 30 minutes before grilling to allow the meat to come to room temperature.
Grill the chicken halves
Prepare the charcoal grill for direct cooking over medium heat 350- 430ยฐF/180-220ยฐC).
Step #8: Place the meat, skin side down, over direct medium heat. Close with the lid and cook for 5 to 10 minutes, until the skin releases easily from the grill grates and is golden. Tip: Watch for flare-ups
Step #9: Flip the partly grilled chicken halves. Do it carefully and use tongs and a large spoon or spatula. Continue to cook the meat with the lid on for about 25-35 minutes or until cooked through.
How long to grill chicken halves?
It depends on the size of the bird. I had one medium weighing about 4-4 ยฝ lbs/ 1.8-2 kg.
If the parts are smaller, check after 15-20 minutes already. If the pieces are larger, allow them more cooking time.
How to check if the meat is cooked through?
Check the internal temperature with a digital thermometer; it should be 165ยฐF/ 74ยฐC (the Amazon affiliate link opens in a new tab).
Otherwise, cut into the meat near the bone; the meat should be completely white, and no pink or red is allowed.
Tips for perfect grilled chicken halves
Donโt toss the spine, leftover raw parts, or roasted bones- use them to make a rich, homemade stock following the recipe for this Semolina Dumpling Soup.
You can freeze these parts for later, but be careful: only freeze raw pieces if the chicken was fresh. Never refreeze defrosted raw chicken! If youโve already thawed the chicken, roast those parts fully before freezing again.
For the best flavor, season your chicken ahead of time and let it marinate in the fridge for up to 24 hours. This gives the spices time to soak in, making every bite tastier.
And hereโs a grilling must: Keep your grill temperature at medium. If itโs too hot, the outside will cook too fast and risk drying out or burning before the inside is done. Medium heat means juicy, evenly cooked chicken every time.
Recipe FAQs
A Weber coal grill with a lid.
Of course, you can use a similar grill, follow these instructions, but also regard the instructions manual of your grill.
Sure, use your favorite barbecue sauce and brush the halves with it during the last 5 minutes or so of the cooking time. Stand by and watch the meat the entire time; the brushed skin should not get too dark.ย
Store and reheat
Keep refrigerated in an airtight container for about 3 days.
Freeze leftovers in an airtight container for up to 3 months. Defrost in the refrigerator.
Reheat: You can serve the leftovers cold (salad or sandwich) or reheat them in the oven at 350ยฐF/ 180ยฐC for about 20 minutes.
Use the leftovers to makeย Sour Cream Enchiladas, salads, sandwiches,ย fricassee, fried rice, etc
What to serve with it?
Grilled half chicken goes perfectly well with probably any kind of BBQ side dish you can think of. You can serve it with your favorite BBQ sauce, chili sauce, or even ketchup (kids love it, but I am not a fan).
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Grilled Chicken Halves
Equipment
- 1 Large cutting board
- 1 Sharp small knife
- 1 Large chef's knife
- Kitchen shears
- Grill charcoal
Ingredients
- 2 chicken halves medium, Notes 2 and 3
- 2 tablespoons vegetable oil
Seasoning 1:
- 2 ยผ teaspoons fine sea salt or Kosher
- 1 ยฝ tablespoon ground cumin
- 1 ยฝ tablespoon sweet smoked paprika
- 1 ยฝ teaspoon turmeric
- โ teaspoon cayenne pepper more to taste
Seasoning 2:
- 3-4 tablespoons of chicken seasoning of choice
Instructions
Halve the chicken
- Remove the backbone: Place the chicken breast-side down and the neck end closest to you. Cut on both sides of the backbone all the way down with the shears.
- Remove cartilage: Turn the cutting board; the legs should be closest to you. Open up the bird. Remove the white cartilage that joins the bones by cutting on either side of it. When you can get a hold of it, lift it with your hand and cut around it until it is released.
- Flatten: Flip the chicken skin-side up and press it down with your hands to flatten it.
- Cut in half with a large chef's knife. Start at the neck and cut all the way down.
Season
- If using Seasoning 1, mix all the ingredients in a small bowl. Otherwise, use the seasoning of your choice.2 ยผ teaspoons fine sea salt + 1 ยฝ tablespoon ground cumin + 1 ยฝ tablespoon sweet smoked paprika + 1 ยฝ teaspoon turmeric + โ teaspoon cayenne pepper more to taste
- Dry the chicken with kitchen towels. Rub it with vegetable oil. Sprinkle with the seasoning and rub generously on both sides and under the wings.2 chicken halves + 2 tablespoons vegetable oil
- Marinate (optional but recommendable). Place the meat in a large non-metallic container, cover it with plastic wrap and marinate it in the fridge for 1-2 hours and up to 24 hours.
- Remove from the fridge about 30 minutes before grilling to allow the meat to come to room temperature.
Grill
- Prepare the charcoal grill for direct cooking over medium heat - 430ยฐF/ 350ยฐC.
- Grill skin-side: Place the meat, skin side down, over direct medium heat. Close with the lid and cook for 5 to 10 minutes, until the skin releases easily from the grates and is golden. Watch for flare-ups.
- Flip the chicken using tongs and a large spoon or spatula.
- Cook the chicken halves with the lid on for about 25-35 minutes or until cooked through (Note 5). Check the internal temperature of the chicken with a kitchen thermometer; it should be 165ยฐF/ 74ยฐC.
- Rest for 10 minutes before carving.
Notes
- I use a Weber coal grill for cooking the chicken halves. However, you can also use the recipe for similar types of grills.
- Buy two chicken halves or cut one whole chicken into two. I had one medium weighing about 1.8-2 kg/4-4 ยฝ lbs.
- Leftover raw parts: Use the spine, the raw leftover parts, and the roasted bones of the chicken to make chicken stock.
- The cooking time depends on the size of the halves. Start checking sooner if the bird was small, and allow a longer cooking time if the chicken was larger. Use a digital meat thermometer; the internal temperature should be 165ยฐF/ 74ยฐC (the Amazon affiliate link opens in a new tab).
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