How To Brine A Whole Chicken For Grilling

How To Brine Chicken For Grilling

When it comes to grilling chicken, I have tips on preparing and how to brine a whole chicken for grilling. I’m sharing a step-by-step process on brining a chicken for grilling. This post is sponsored by Weber Grill.

How To Brine Chicken For Grilling

How To Brine Chicken For Grilling

Have you ever roasted a chicken and it was as dry as a sun-baked riverbed? It happens, but brining is a surefire way to ensure your roasted, baked, or grilled chicken is juicy and flavorful. And the cool thing about brining is you can do it with chicken pieces or with a whole chicken. I’m sharing a step-by-step process of how to grill an entire chicken. Since the chicken is going to be spending a significant amount of time on the grill, brining is a great way to help the chicken retain moisture and prevent it from drying out. But brining is also a way to add deep flavor too. The base of any brine is salt, sugar, and water, but feel free to add ingredients like lemon slices, cinnamon sticks, thyme, rosemary, brown sugar, soy sauce, Worcestershire sauce, or whole peppercorns. For this brining recipe, I start with equal parts of salt and sugar.

I brined this whole chicken overnight in the fridge but if you don’t have that much time 2-4 hours will do just fine. After brining make sure to give the chicken a thorough rinse with cool water, then pat it down with paper towels to get rid of any moisture.

Next, I trussed the chicken with kitchen twine to ensure the chicken cooks evenly.

When you remove the excess water and brush or rub the skin with a mixture of 2 tablespoons of extra virgin olive oil and two tablespoons of melted unsalted butter, it will produce crispy skin and will ensure that your chicken is golden brown all over.

I also stuffed a half stick of butter into the cavity of the chicken, along with garlic, and half of a large lemon cut in two.


Adding fresh lemon and 8-10 garlic cloves into the cavity along with the lemon will add lots of savory flavor to the brined chicken.

After seasoning the whole chicken, I sat it on top of a bed of sliced sweet onions inside of a cast iron skillet.

I placed the chicken on the Weber Master Touch Grill with the temperature hovering between 450 and 475 degrees. I grilled the chicken for 60 minutes, then added more charcoal. One of the cool features I like about the Weber Master Touch Grill is the ability to flip up the edges of the grate and add more charcoal briquettes or wood. In total, I used about 90-100 charcoal briquettes. After closing the lid, I cooked the chicken for 30 minutes more,  for a combined 90 minutes. When the time elapsed, I took an internal temperature reading of 165 degrees at the thickest area of the thigh avoid touching the bone. Allow the chicken to rest for 15 minutes, then carve and serve.

Pro-tip: If you are using wood chips to add a richer smoky flavor to your chicken, make sure to soak the wood for 25-30 minutes. And before adding them to the hot coals. 

How to brine a whole chicken


  • One whole chicken 4-5 lbs
  • 1/4 cup sea salt
  • 1/4 cup sugar
  • 8 cups of cold water
  • 2 tablespoons fresh lemon juice
  • 1 lemon cut in half
  • 1/2 stick of unsalted butter plus two tablespoons of melted butter
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chicken rub seasoning
  • 2 tablespoon flaky sea salt
  • 8-10 cloves of smashed garlic cloves


  1. Get the charcoal briquettes going in the Weber Rapid Fire Charcoal Starter. {this is a must-have for grilling}
  2. When the coals are hot, place this around the outside of the grate, we are cooking the chicken with mostly indirect heat.
  3. Close the lid to allow the temperature to get to 4500-475 degrees.
  4. Add water to a large bowl and add sea salt, sugar, and fresh lemon juice.
  5. Submerge the whole chicken into the brine and brine for 2-4 hours or overnight.
  6. After brining, rinse the whole chicken with cold water and pat dry using a paper towel.
  7. Stuff the chicken with 1/2 stick of butter, half of a lemon, and 8-19 cloves of smashed garlic.
  8. Truss your chicken to ensure it cooks evenly
  9. Brush or rub the chicken all over with a mixture of olive oil and melted butter.
  10. Slice a large onion and place the slices in the bottom of a large cast iron skillet.
  11. Place the chicken on top of the onions, then place the skillet in the center of the grate.
  12. Close the lid and cook the chicken for an hour.
  13. Open the lid and baste the chicken with a brush with more of the olive oil and melted butter mixture as needed.
  14. Close the lid and continue to cook for an additional 30 minutes, but check for doneness every 10-15 minutes.
  15. Check the temperature using an instant-read thermometer, we’re looking for a temp of 165 on the thickest part of the chicken thigh but not touching the bone.
  16. When the chicken is done, use the oven mitts to safely remove the hot skillet,  then transfer the chicken to a clean cutting board and allow the chicken to rest for 15 minutes.
  17. Carve the chicken and serve.

Grilled to perfection! 

I love all the variety of ways I can use my Weber grill. I’m also using their website to find additional grilling tips, recipes, and more. Summer is the season of grilling, and with my Weber grill, I’m ready for summer cookouts and grilling all season long! 

What have you grilled lately? 

Previous Grilled Onion & Red Pepper Portobello Mushroom Sandwich
Next Two Summer Recipes Using Fresh Brats and Mild Italian Sausage

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