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    Whole Grill-Roasted Chicken Recipe

    Break free of the kitchen and turn your gas grill into an oven, where you can beautifully roast a whole chicken. Start with a chicken about 3 ½ to 4 pounds, season simply, then roast to golden-brown perfection in a large cast iron skillet, over indirect heat. We do recommend a meat thermometer to check internal temperature, ensuring your chicken is thoroughly cooked through before serving.


    Makes: 1 Whole Roast Chicken



    • 1 whole chicken (about 4 lbs.)
    • ¼ cup olive oil or butter
    • Salt & pepper, or your favorite rub
    • Herbs and garlic (optional)



    1. Prepare your grill for indirect grilling at 425 degrees - for instance on a 3-burner grill, turn the outside burners on, but leave the middle burner completely off.
    2. Remove any giblets from the chicken and pat dry.
    3. If using, insert fresh herbs and garlic cloves into the cavity.
    4. Rub the whole bird in olive oil or melted butter.
    5. Season well with salt and pepper, or your favorite rub.
    6. Place the chicken into the skillet, then place onto the indirect heat zone – over the burners that have been turned off.
    7. Roast at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue to roast until internal temperature reaches 165 degrees when thermometer is inserted into the thigh.
    8. Allow to rest 5-10 minutes before carving – enjoy!