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–+ servings
Two honey lemon pepper whole roasted chickens with caramelized skin on a wooden cutting board

Honey Lemon Pepper Whole Chicken

This honey lemon pepper whole chicken is grilled over indirect heat until juicy inside and crispy outside, then finished with a sweet, buttery lemon pepper glaze.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken 4-5 lbs
  • 2 tbsp olive oil
  • 2 tbsp lemon pepper seasoning
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt adjust if your lemon pepper seasoning contains salt
  • butcher's twine
Honey Lemon Pepper Glaze
  • 1/4 cup honey
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder

Equipment

  • Grill
  • Butcher's twine
  • Instant-Read Thermometer
  • Basting brush

Method
 

Prep & Season
  1. Pat the chicken dry with paper towels. Drizzle with the olive oil and rub it all over to create a light binder for the seasoning.
  2. Season the entire chicken generously with the lemon pepper seasoning, garlic powder, onion powder, paprika, and kosher salt, making sure every side is well coated.
  3. Using butcher's twine, tie the legs together and secure the wings tightly against the body to help the chicken cook evenly and maintain its shape.
Grill & Glaze
  1. Preheat your grill for indirect cooking to 300-350°F. Place the chicken on the grill and cook until the internal temperature reaches 165°F in the breast and 175-180°F in the thighs. Rotate the chicken every 20-30 minutes to promote even cooking and crispy, golden skin.
  2. About 10 minutes before the chicken is finished, melt the butter and whisk together with the honey, lemon juice, lemon zest, and garlic powder. Brush the glaze generously over the entire chicken and continue cooking until sticky and lightly caramelized.
  3. Remove the chicken from the grill and let it rest for 10-15 minutes before slicing and serving.

Notes

Truss the Bird: Tie the legs and secure the wings against the body so the chicken holds its shape and cooks evenly.
Rotate for Crispy Skin: Turn the chicken every 20-30 minutes over indirect heat for even, golden, crispy skin.
Glaze Late: Honey burns easily, so brush the glaze on only in the last 10 minutes and cook until sticky and lightly caramelized.
Temps & Rest: Pull the chicken at 165°F in the breast and 175-180°F in the thighs, then rest 10-15 minutes before slicing so it stays juicy.

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