Name: Simple Grilled Chicken Halves
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 whole chickens (halved, about 3.5-4 lbs each); 2 tbsp olive oil; 1 tbsp kosher salt; 1 tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (optional, for heat)

Juicy, flavorful, and perfectly charred, these Simple Grilled Chicken Halves are your go-to for an easy, crowd-pleasing meal all summer long.

close up of grilled chicken halves being served

Okay, let's get this out of the way: grilling a whole chicken sounds intimidating, right? Enter the halved chicken - an easy hack that keeps the bird juicy, cooks more evenly, and gives you double the crispy skin (arguably the best part). You don't need to spatchcock it or wrestle with skewers - just halve it, season it, and let the grill do its thing.

The first time I grilled chicken halves instead of pieces, it was a revelation. No dried-out wings, no undercooked thighs. Just even, juicy chicken with a beautiful golden crust. And because the halves stay intact, they're easier to flip and baste without bits falling into the flames.

Whether you're using a gas grill, charcoal, or pellet, this method works across the board.

Key Ingredients & Substitutions

Chicken halves - You can buy them pre-halved or take a sharp knife to a whole bird yourself. (Bonus: it's cheaper that way!)
Olive oil - Helps the skin crisp up and locks in moisture. Avocado oil or melted butter also works.
Dry rub - A simple homemade mix of salt, pepper, garlic powder, onion powder, paprika, and a pinch of cayenne for those who like a little heat. If you prefer, you can also use your favorite store-bought spice rub, or go bold with jerk, Cajun, or lemon-herb blends for something different.

collage of photos showing the chicken halves being grilled

Helpful Tips for Grilling Chicken Halves

Set up for indirect heat. This is crucial. You want the chicken to roast slowly, not sear and flare up. Keep the meat off of the direct flames until the very end.

Use a meat thermometer. Aim for 165°F in the breast, 175°F in the thigh to be sure your chicken is safely cooked through.

Start grilling skin-side up. This keeps the skin from sticking to the grill and tearing early on.

Rest before slicing. Always. Give the chicken 5-10 minutes to rest after grilling to let those juices redistribute.

Variations to Try

Spicy Mexican Style: Swap the spice rub for chili powder, cumin, lime zest, and a splash of hot sauce.
Mediterranean twist: Use olive oil, lemon juice, oregano, and garlic. Serve with tzatziki on the side.
Asian-inspired glaze: Brush on a mix of soy sauce, honey, sesame oil, and ginger in the last few minutes.
Smoked version: Add wood chips to your charcoal or pellet grill for even more flavor.

And if you love these, you're also going to want to check out these Perfectly Grilled Pork Ribs, Grilled Pork Pineapple Kabobs and Grilled Bacon-Wrapped Stuffed Chicken Breasts. Did I mention that I love grilling season?

Recipe