Tested till perfect Whole Barbecued Lemon Chicken

Whole Barbecued Lemon Chicken

Cooking a whole chicken over indirect heat converts your barbecue into an oven, thus cooking the chicken through before the outside is charred.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4 or 5


  • 1 1chickenchickens, (about 4 lb/2 kg)
  • 1 1small onion, quartered
  • 1/2 1/2lemon
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tsp 2tspgrated lemon rind
  • 1/4 cup 1/4cuplemon juice
  • 1/4 cup 1/4cupvegetable oil
  • 1/2 tsp 1/2tspfennel seeds, crushed
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Remove neck and giblets from chicken; pat chicken dry inside and out. Place onion and lemon half in cavity; sprinkle cavity with pinch each of the salt and pepper. Tie legs together with string; tuck wings under back.

Stir together lemon rind and juice, oil, fennel seeds and remaining salt and pepper; set aside.

Set foil drip pan under 1 burner of 2-burner barbecue or under centre burner of 3-burner barbecue. Set chicken on greased grill over drip pan. Heat remaining burner(s) to medium.

Brush chicken with one-third of the lemon mixture; close lid and grill for 20 minutes. Brush with half of the remaining lemon mixture; close lid and grill for 20 minutes.

Brush chicken with remaining lemon mixture; close lid and grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 40 to 60 minutes longer. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

Additional information :

Tip: For charcoal barbecues, move hot coals to sides of barbecue; put drip pan between coals. Place chicken on grill over drip pan. Cook as directed.

Nutritional Information Per each of 5 servings: about

cal 294 pro 26g total fat 20g sat. fat 3g
carb 1g fibre 0 chol 98mg sodium 313mg

% RDI:

calcium 1 iron 7 vit A 3 vit C 11
folate 3
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