3 Juicy BBQ Chicken Styles You Can Master (No Matter Your Skill Level)

When it comes to BBQ chicken, there’s more than one way to rule the grill. Whether you’re a backyard beginner or a seasoned smoker, these three techniques — whole roast chicken, frog-style chicken, and spatchcock chicken — offer different ways to deliver crispy skin, smoky flavor, and juicy, tender meat. Best part? They all use the same reliable method: indirect grilling at 350°F with FOGO charcoal and pecan chips for smoking.

Whole Chicken – The Classic Roast, BBQ-Style

This is the go-to for those who love the drama and satisfaction of carving a full bird. When cooked whole, the chicken retains more moisture, and with a good rub and a touch of fat (butter, oil, or duck fat), you get beautifully crisp skin. The only downside? It’s the slowest-cooking option of the three, and you’ll want to be careful about even cooking.

Best for: Traditionalists who enjoy the full roast experience and don’t mind a longer cook time.

Frog-Style Chicken – Flattened, Flexible, and Flavorful

Not as well-known as spatchcocking, frog-style chicken involves slicing under the breasts and opening the chicken up like a book. It lies flatter than a whole bird but stays slightly more compact than a spatchcock. Removing the wing tips helps reduce burning and ensures more even smoking.

Best for: Pitmasters who want a flatter, quicker cook without completely breaking down the structure of the bird.

Spatchcock Chicken – Fast, Even, and Foolproof

Spatchcocking involves cutting out the backbone and flattening the bird completely. It’s the fastest-cooking method of the three, and it promotes even heat distribution. That crack of the breastplate as it lays flat? That’s the sound of a smart cook maximizing both time and flavor.

Best for: Weeknight warriors or anyone who wants a quicker, consistent cook with maximum surface area for rub and smoke.

No matter which route you choose, the method remains the same: indirect heat, quality lump charcoal, a touch of pecan smoke, and a reliable setup using a Blazaball and firestarter. Whether it’s your first bird or your fiftieth, with a little prep and patience, you’ll get a crispy, juicy, flavor-packed chicken every time!

Directions:

SET UP FIRST:

• Night before: Leave your chicken uncovered in the fridge to dry out the skin.

• Use FOGO Super Premium Lump Charcoal + FOGO Firestarters in a Blazaball

• Set up your grill for indirect cooking at 350°F

• Add pecan smoking chips for a sweet, rich smoke that pairs perfectly with poultry

WHOLE CHICKEN:

1. Prep the skin: Rub the outside of the bird with oil, butter, or duck fat. This helps with browning and gives you crispy skin.
2. Season generously: Apply your favorite chicken rub all over the bird — don’t forget under the wings and around the cavity.
3. Bonus flavor boost: Rub a mix of garlic and butter under the skin for extra moisture and taste.
4. Grill placement: Place the chicken breast-side up on the cool side of the grill.

FROG-STYLE CHICKEN:

1. With a boning or filet knife, make cuts under the breast and between the legs and breasts on both sides.
2. Gently peel back the breasts to open the chicken like a book.
3. Flip it over and press down firmly on the center of the breast to flatten the bird.
4. Trim it up: Remove the wing tips for even cooking.
5. Season: Rub the outside of the chicken evenly with your favorite chicken rub.
6. Grill placement: Grill skin-side up over indirect heat at 350°F until internal breast temp reaches 160°F. Rest 10 minutes before slicing.

SPATCHCOCK CHICKEN:

1. Using kitchen shears, cut along both sides of the backbone and remove it completely.
2. Make a small incision where the breast plates meet to help flatten the bird.
3. Flip it over and press firmly on the breasts until you hear a crack — the bird should now lie flat.
4. Season thoroughly with your favorite rub, making sure to get under the wings and legs.
5. Grill placement:Grill skin-side up over indirect heat until the breast reaches 160°F. Rest before carving.

Cook until done: Close the lid and smoke until the internal temp in the thickest part of the breast reaches 160°F (carryover heat will bring it to 165°F).

Rest: Remove from grill and rest 10–15 minutes before carving for juicy, flavorful meat.