Roast Chicken on the Grill Recipe: Cedar-Plank Infused Juiciness

There’s nothing like the smoky aroma of chicken roasting over an open flame. This method delivers perfectly juicy meat with a golden, crispy skin that locks in all the natural flavors.

The cedar plank adds a subtle woodsy note that complements the chicken beautifully. It’s a simple technique that yields restaurant-quality results every time.

Ingredients for Roast Chicken on the Grill

This cedar-plank method turns simple chicken into a restaurant-quality showstopper.

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The chicken is the star here. Air-chilled birds from Whole Foods or a trusted butcher yield the crispest skin and juiciest meat. Look for 4-pound birds—small enough to cook through without drying, large enough to serve four. Cedar planks must be untreated and food-grade; Western Red Cedar is ideal and available at most hardware stores or Amazon. Soak them thoroughly to prevent burning.

No fresh herbs? Dried rosemary and thyme at one-third the amount work in a pinch. Out of lemon? Lime zest and juice adds similar brightness. Unsalted butter can be swapped for olive oil if avoiding dairy, though the flavor will be less rich. For extra smoke, toss a handful of applewood chips onto the coals alongside the cedar plank.

Leftovers keep 3-4 days in the fridge, though whole roasted chicken is best served fresh. Carve and store pieces separately for easier reheating. The cedar plank can be reused 2-3 times if scrubbed clean after each use.

Step-by-Step Instructions for Roast Chicken on the Grill

Here is the method. Straightforward, tested, works every time.

Step 1: Prepare the Cedar Plank and Chicken

Soak the 1 piece Cedar Plank in water for 2 hours to prevent it from burning on the grill. While it soaks, pat the 4 lb Whole Chicken dry inside and out with paper towels—this ensures crispy skin.

Rub the chicken with 2 tbsp Olive Oil, then season evenly with 1.5 tsp Kosher Salt and 1 tsp Black Pepper. This forms the flavor base and helps the skin brown beautifully. In the cavity, place 1 whole Onion (quartered), 2 whole Carrots (cut into chunks), and half of the 1 whole Lemon for aromatic moisture.

Step 2: Create the Herb Butter for Basting

In a small bowl, mix the 4 tbsp Unsalted Butter with the minced 4 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme. Zest the remaining half of the 1 whole Lemon into the mixture and stir to combine.

This herb butter will be brushed onto the chicken during grilling to infuse it with rich, aromatic flavor. The butter should be softened but not melted—this ensures it clings to the chicken as it bastes.

Step 3: Set Up the Grill and Begin Cooking

Preheat your grill to medium-high heat (about 375°F). Place the soaked 1 piece Cedar Plank on the grill grates and let it heat for 5 minutes until it starts to smoke lightly. This step ensures the plank is hot enough to sear the chicken properly.

Place the chicken breast-side up on the cedar plank. Close the grill lid and cook for 1 hour. Maintain the temperature at 350-375°F throughout the cooking process. Baste the chicken with the herb butter every 20 minutes to keep it moist and add layers of flavor.

Step 4: Finish Cooking and Check for Doneness

After the first hour, flip the chicken breast-side down and continue grilling for another 30-45 minutes, basting occasionally with the remaining herb butter. The chicken is done when the internal temperature in the thickest part of the thigh reaches 165°F.

You’ll know it’s ready when the juices run clear and the skin is golden brown and crisp. If the plank starts to char, move it to a cooler part of the grill or reduce the heat slightly.

Step 5: Rest and Serve

Transfer the chicken on the cedar plank to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Carve the chicken and serve immediately, discarding the onion, carrots, and lemon from the cavity. The cedar plank adds a subtle smoky aroma that complements the herb-infused juiciness of the bird.

Flavor Customization for roast chicken on the grill

Herb-Forward Twist

Swap the rosemary and thyme for 2 tbsp fresh tarragon and 2 tbsp fresh sage. Tarragon adds a subtle anise note that pairs beautifully with chicken, while sage brings earthy depth. I forage wild sage near the coast for an extra aromatic punch. 🌿

Spicy Kick

Add 1 tsp cayenne pepper and 1 tbsp smoked paprika to the dry rub for a smoky heat. This works especially well with the cedar plank’s natural sweetness. For extra fire, mix 1 chopped jalapeño into the herb butter.

Citrus Variation

Replace the lemon with 1 orange (zested and juiced) and add 1 tbsp honey to the herb butter. The citrus-honey combo creates a sticky, caramelized glaze. I love this for summer grilling—it’s bright and slightly sweet.

Umami Boost

Stir 1 tbsp soy sauce and 1 tsp Worcestershire into the herb butter for a deeper, savory profile. This trick comes from my French training—it amplifies the chicken’s natural richness without overpowering it. 💡

Garlic Lover’s Dream

Double the garlic to 8 cloves and add 1 tbsp garlic powder to the dry rub. Roasted garlic mellows into a sweet, nutty paste that spreads like butter on the crispy skin. Trust me, it’s worth the extra prep.

Smoke-Enhanced

Toss 1 cup applewood chips onto the coals alongside the cedar plank for an extra layer of smoke. The applewood’s mild sweetness complements the cedar’s woodsy aroma. I use this at local BBQ competitions—it always impresses.