Whole Barbecued Lemon Chicken Whole Barbecued Lemon Chicken

Author: Canadian Living

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

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: June 2003



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.

Nutritional facts <b>Per each of 5 servings:</b> about

  • Sodium 313 mg
  • Protein 26 g
  • Calories 294.0
  • Total fat 20 g
  • Cholesterol 98 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g


  • Iron 7.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 11.0
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Whole Barbecued Lemon Chicken