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BBQ Chicken

Bbq chicken

An easy recipe for grilling a whole chicken – the spicy, tangy components of the bbq sauce pair wonderfully with a variety of J. Lohr wines.

Recipe courtesy of Chef Steve McGoey.


Dry Rub

  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1-2 dried chilies
  • 1 Tbsp. sea salt
  • 1 Tbsp. black pepper (freshly ground)
  • 1 Tbsp. dark brown sugar

BBQ Paste

  • 2 Tbsp. BBQ sauce
  • 1 bunch green onions
  • 1/2 bunch fresh cilantro
  • 1 fresh chili


  • 1 whole chicken
  • olive oil


  1. Fill a 12 oz. aluminum can 3/4 with cold water and put aside.
  2. Rub the whole chicken with the dry rub spice blend (blended in a mortar and pestle).
  3. Place the coated chicken over the top of the aluminum can forming a tripod with the can and the legs of the chicken.
  4. Place the chicken in a dedicated pan onto a preheated BBQ rack ensuring the element under the pan is not on. Close the lid of the BBQ and roast at 400°F until the chicken reaches an internal temperature of 160°F.
  5. Once the chicken has reached 160°F, baste the entire chicken with the BBQ basting sauce.
  6. Allow the BBQ sauce to caramelize and then apply a second coat of the basting sauce.
  7. At this point the internal temperature of the chicken should be 165°F and you are done.
  8. Carefully remove the chicken from the BBQ and let it rest before carving.
  9. Pour yourself a glass of your favorite J. Lohr wine enjoy with a tasty side dish.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.