Nothing brings out the flavor of chicken like grilling and this recipe for The Best and Easiest Grilled Chicken and Rub is finger-licking good!
Because Memorial Day Weekend unofficially marks the beginning of summer, many families celebrate by holding outdoor picnics and barbecues.
And, since many of you will probably be grilling this weekend, I thought this would be the perfect opportunity to share this recipe, classic Southern Potato Salad, and a cool ending to a perfect day, Easy Mixed Berry Sherbet or Strawberry Margarita Ice Pops. And speaking of margaritas, if you would like to sip something icy cold while you are grilling, check out my recipe for Jack’s Ultimate Margaritas! Oh, and if it’s hot or rainy, and you need an alternative dish, try my Oven-Baked Baby Back Ribs and Dry Rub.
What is Memorial Day?
Memorial Day is an American holiday, observed on the last Monday of May, which honors men and women who served in the U.S. Military and who made the ultimate sacrifice for our country. Originally known as Decoration Day, it was first observed in the years following the Civil War and became an official federal holiday in 1971.
Many Americans observe Memorial Day by visiting cemeteries or memorials, holding family gatherings and participating in parades. Each year on Memorial Day, a national moment of remembrance takes place at 3:00 pm.
More Grilled Chicken recipes:
Grilled chicken is one of my top 10 most favorite foods; I dearly love it. Nothing brings out the flavor of chicken like grilling and this easy chicken recipe is out of this world delicious. The smoke from the charcoal adds a taste that you can’t get with any other cooking method.
And, not surprisingly, I have quite a few grilled chicken recipes on my blog. If you are like me, then I know not only will you love this Simple Lemon Grilled Whole Chicken recipe, but you will also love these recipes:
- Grilled Chicken with Peach Glaze,
- Chicken Skewers with Tomato Relish,
- Grilled Teriyaki Chicken with Teriyaki Marinade,
- Simple Lemon Whole Grilled Chicken, and
- Grilled Beer Can Chicken.
What’s the difference in barbecuing and grilling?
I’ve always used the terms barbecuing and grilling interchangeably, and to me, barbecued chicken and grilled chicken are the same things. But did you know there is a difference?
Nowadays, even though for most people the word barbecue is synonymous with outdoor grilling, in truth, grilling means you are cooking food fast and hot, directly over the fire. Barbecue, on the other hand, is cooked slowly over low heat, and it’s usually reserved for the tougher cuts of meat.
The secret to great grilled chicken:
Over the years, I’ve seen some people slather their chicken pieces with barbecue sauce the minute they put them on the grill. Unfortunately, the sugar in the sauce usually burns before the chicken is cooked.
The secret in this simple grilled chicken recipe is to season the chicken first with a spice rub. And, then add the barbecue sauce in the last few minutes, right before you take it off the grill.
Nancy recently commented: “What a tasty dish. We made this last night and all raved about it. Chicken can be so bland sometimes but actually following the recipe proved to be a great success!”
Have I convinced you to try this recipe? If so, gather your ingredients which are: chicken, butter, lemon juice, barbecue sauce, brown sugar, paprika, salt and pepper, garlic powder, onion powder, and cayenne pepper.
How to grill chicken!
First, remove the packets of giblets from the chickens if there are any. Rinse the chickens inside and out and pat dry with paper towels. Cut the chickens in half by removing the backbone, then cutting down the breast, using poultry shears, or have your butcher cut them for you.
Add all of the ingredients for the barbecue rub to a small bowl and mix thoroughly.
Mix the butter and lemon juice together in a small bowl and set aside.
Arrange the chicken halves on a baking sheet and sprinkle the barbecue rub generously on both sides of the chicken. Cover and let sit in the refrigerator for at least 30 minutes, or as long as 4 hours.
Set up your grill for direct grilling and preheat to medium, which is 325-350 degrees.
When ready to cook clean your grill grates and oil the grate to prevent your chicken from sticking.
How long to grill chicken?
Arrange the chicken on the grate, skin-side down, and cook for about 10 minutes.
Brush both sides of the chicken with the butter and lemon mixture and turn the chicken over. If your fire flares up, temporarily move the chicken to a cooler section of the grill. Cook the chicken for 8-10 minutes on the second side.
Turn the chicken over and generously coat with barbecue sauce. Cook for 2-3 minutes and turn the chicken over again and coat the other side with barbecue sauce. Cook for another couple of minutes and remove from the grill.
Transfer the chicken halves to a platter and let rest for about 5 minutes before serving with additional barbecue sauce.
Sharon’s Expert Tips:
- To easily clean your grill grates, cover the grates with aluminum foil and heat the grates for 10-20 minutes. Then, scrub the grates with a nylon or wire cleaning brush.
- If you have a really dirty grill try these tips from Charbroil. “Whether you have food that won’t come off with a grill brush soak the grates in a mix of vinegar and baking soda. The vinegar and baking soda will work together to break apart burnt-on food. Mix 2 cups of vinegar and 1 cup of baking soda in a garbage bag. Seal the grates in the garbage bag with a rubber band. Soak the grates overnight. Remove the grates and rinse them off with water. The food that was originally stuck on the grates should fall off, but if there’s anything still stuck on you should be able to easily scrub off the rest.”
- I think the easiest way to oil the grates is to use a paper towel and tongs. Fold up the paper towel into a 3-inch square and pick it up with tongs. Dip the paper towel in a small bowl of oil and rub the grates.
*Post updated June 19, 2019, with expanded directions and tips.
The Best and Easiest Grilled Chicken
Ingredients
Chicken
- 2 whole chickens 3-1/2 to 4 pounds each
- 1/2 cup melted butter
- 1 Tbsp lemon juice
Barbecue Rub
- 1/4 cup brown sugar firmly packed
- 1/4 cup sweet paprika
- 3 Tbsp black pepper
- 3 Tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 2 cups prepared barbecue sauce your favorite brand or Sweet Baby Ray’s
Instructions
- First, remove the packets of giblets from the chickens if there are any. Rinse the chickens inside and out and pat dry with paper towels. Cut the chickens in half by removing the backbone, then cutting down the breast, using poultry shears, or have your butcher cut them for you.
- Add all of the dry ingredients for the barbecue rub to a small bowl and mix thoroughly.
- Mix the butter and lemon juice together in a small bowl and set aside.
- Arrange the chicken halves on a baking sheet and sprinkle the barbecue rub generously on both sides of the chicken. Cover and let sit in the refrigerator for at least 30 minutes, or as long as 4 hours.
- Set up your grill for direct grilling and preheat to medium, which is 325-350 degrees.
- When ready to grill clean your grill grates and oil the grate to prevent your chicken from sticking.
- Arrange the chicken on the grill grate, skin-side down, and grill for about 10 minutes.
- Brush both sides of the chicken with the butter and lemon mixture and turn the chicken over. If your fire flares up, temporarily move the chicken to a cooler section of the grill. Cook the chicken for 8-10 minutes on the second side.
- Turn the chicken over and generously coat with barbecue sauce. Grill for 2-3 minutes and turn the chicken over again and coat the other side with barbecue sauce. Grill for another couple of minutes and remove from the grill.
- Transfer the chicken halves to a platter and let rest for about 5 minutes before serving with additional barbecue sauce.
Notes
- To easily clean your grill grates, cover the grates with aluminum foil and heat the grates for 10-20 minutes. Then, scrub the grates with a nylon or wire cleaning brush.
- If you have a really dirty grill try these tips from Charbroil. "Whether you have food that won’t come off with a grill brush soak the grates in a mix of vinegar and baking soda. The vinegar and baking soda will work together to break apart burnt-on food. Mix 2 cups of vinegar and 1 cup of baking soda in a garbage bag. Seal the grates in the garbage bag with a rubber band. Soak the grates overnight. Remove the grates and rinse them off with water. The food that was originally stuck on the grates should fall off, but if there’s anything still stuck on you should be able to easily scrub off the rest."
- I think the easiest way to oil the grates is to use a paper towel and tongs. Fold up the paper towel into a 3-inch square and pick it up with tongs. Dip the paper towel in a small bowl of oil and rub the grates.
Oh…My…Goodness!!!! Delicious! My husband is usually the one who takes charge of any BBQ happenings in our home but he had a busy day today and I decided to take care of “dressing up” the chicken halves for dinner. I found your recipe and it was so easy to follow. I let the chicken sit in that yummy rub for about two hours in the refrigerator and then my husband got home and finished them on the grill. We both took one bite and simultaneously said “Wow!” Then, after being lost for a few moments in bbq-eating heaven my husband said, “This is REALLY good!”. I have to say, it may be my favorite bbq chicken recipe I have ever tasted. Just the right sweetness, gooeyness, char, and an amazing kick of heat at the end with the cayenne pepper. We had a fresh corn and cabbage salad and some sweet cornbread as sides and then paired it with a nice pinot noir. A simple Tuesday night home meal stole the “night out” for the weak! Thank you! This will be a staple in our household for many years to come! And now… I have to check out some of your other recipes! This is the first time visiting your blog… but now I am a fan. Thank you!
Hi Gina,
Thank you so much for taking the time to leave such a sweet comment. I am so happy you enjoyed it and I have to say, you made my day!
All the best,
Sharon
What a tasty dish. We made this last night and all raved about it. Chicken can be so bland sometimes but actually following the recipe proved to be a great success! Thanks also for this blog. The time and effort you put in make it very unique and a very enjoyable read. Thanks so much.
Thanks so much Nancy! I’m so glad you all enjoyed it! Sharon
Thank you so much for your simple yet elegant explanation of the meaning of Memorial Day. We owe those who died that moment of silence — it’s the very least we can do. Thank you also for the recipe — chicken it is for us next Monday — and that corn, oh my goodness. Again, thank you.
You are very welcome! I hope you and your family have a great weekend and enjoy your grilled chicken.