Summer heat can be wonderful — sunny, warm days are lovely — but when temperatures edge toward triple digits, cooking in a non-air-conditioned kitchen becomes unbearable. I love roast chicken, yet the idea of heating my oven during a heat wave was out of the question. Fortunately, grilling solves that problem: you get all the benefits of a roasted chicken without turning the oven on.
Grilling yields a chicken with crackling, crisp skin and incredibly juicy breast meat. It’s a simple technique that doesn’t require special equipment—no rotisserie needed—and it produces dependable results. The method below keeps flavors bright and adaptable, so leftovers work well for salads, sandwiches, or a light soup on hot days.
How to Roast a Chicken on the GrillI like a simple seasoning of butter, lemon zest, and Herbs de Provence so leftovers remain versatile. You can adapt the flavors—barbecue or other summer seasonings work well—but this basic approach keeps the chicken bright and useful for meals throughout the week. A pair of kitchen shears and an instant-read thermometer are helpful, though not strictly required.
- 1 3- to 4-pound roasting chicken, gizzards removed
- Zest of 1 lemon
- Salt and pepper
- 1 tsp olive oil
- 1 tbsp melted butter
- 1 tbsp Herbs de Provence (optional)
Light the grill and heat to medium-high. Allow the grill to warm for about 10 minutes. Dip a paper towel in the olive oil and use it to oil the grates (alternatively, rub a cut onion over the grates).
Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along one side of the backbone, then along the other side to remove the backbone. Discard it or save for stock.
Flip the chicken so the breast faces up and press down on the breastbone to flatten it; the bird should open like a book. Rinse briefly if needed and pat dry. Rub the lemon zest into the skin and season generously with salt and pepper.
Place the chicken on the grill, skin-side down. Cook for about 10 minutes so the skin begins to brown and crisp. Reduce your heat by turning off one burner and lowering another to medium, creating a cooler zone. Flip the chicken over and move it to the cooler part of the grill, skin-side up. Brush with melted butter and sprinkle with Herbs de Provence if using. Close the lid.
Allow the chicken to roast for 30–40 minutes, checking every 10 minutes to prevent flare-ups. Roast until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). If the skin needs extra crisping, flip the chicken back skin-side down and sear over higher heat for 3–5 minutes.
Remove the chicken from the grill and let it rest for about 5 minutes before carving. Resting allows the juices to redistribute and makes carving easier.
This grilled roast chicken delivers crisp skin and juicy meat without heating your kitchen—perfect for hot weather and excellent for quick meals or planned leftovers throughout the week.