Chicken on the Grill — The Complete Guide to Perfect Grilled Chicken

Chicken on the grill — it's the quintessential Israeli classic. Almost every barbecue in Israel starts with chicken. But let's be honest: most of the time the result is burnt skin, dry meat on the outside, and raw on the inside. It doesn't have to be that way.

In this guide, you'll learn how to grill perfect chicken — with golden, crispy skin, juicy meat to the bone, and a delicate touch of smoke. The secret? Two-zone cooking with the Slow 'N Sear® and proper temperature control.

Rule #1: Two-Zone Cooking

The most common mistake is placing chicken directly over the coals. This burns the skin before the meat cooks through. The solution is two-zone cooking:

• Hot zone (direct) — over the coals, for searing and crisping the skin
• Cool zone (indirect) — on the opposite side, for slow, even cooking

With the Slow 'N Sear® Deluxe (₪449), the separation between zones is perfect — the charcoal basket creates a defined hot zone, while the other side stays at a low, even temperature.

Method 1: Whole Spatchcocked Chicken — King of the Grill

Spatchcocking is the technique that will change your grilling life. Instead of roasting a whole chicken upright (which cooks unevenly), you remove the backbone and flatten the bird.

How to Prepare

1. Cut out the backbone — With kitchen shears, cut along both sides of the backbone and remove it
2. Flatten the chicken — Flip it over and press firmly on the breastbone until you hear a "click." The chicken should be flat
3. Season — Salt, pepper, smoked paprika, garlic granules, olive oil. Or any rub you like
4. Refrigerate — At least one hour, ideally overnight (uncovered — this dries the skin and creates crispiness)

Grilling

1. Heat the grill to 180°C (350°F) with the Slow 'N Sear® on one side
2. Place the chicken on the cool side, skin up
3. Place a Drip 'N Roast pan (₪179) under the grate to catch drippings and prevent flare-ups
4. Cook for 45–55 minutes until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh
5. In the final minutes — move to the hot zone for 2–3 minutes per side to caramelize the skin

Result: A whole chicken with crispy skin on all sides, done in under an hour. This is the technique that Israeli grill masters are discovering.

Method 2: Thighs — The Easiest Way

Chicken thighs are the most forgiving cut on the grill. The higher fat content means they stay juicy even if slightly overcooked.

1. Season with salt, pepper, paprika, and garlic
2. Start skin-down on direct heat for 5 minutes until the skin is golden and crispy
3. Move to indirect heat, close the lid, and cook 20–25 minutes until 80°C (176°F) internal

Method 3: Wings — The Perfect Appetizer

Wings are fast, easy, and everyone loves them. The key is high heat throughout.

1. Toss wings in oil, salt, pepper, and garlic powder
2. Grill on direct heat, flipping every 5 minutes, for 20–25 minutes total
3. Toss in your favorite sauce (buffalo, honey-garlic, or za'atar) in the last 2 minutes

Method 4: Drumsticks — Family Favorite

Drumsticks are the go-to for feeding a crowd. They're cheap, easy, and kids love them.

1. Score the meat with a knife for better seasoning penetration
2. Season generously — sweet paprika, garlic, onion powder, salt, pepper
3. Cook on indirect heat for 30–35 minutes, then finish on direct heat for crispy skin
4. Internal temperature: 80°C (176°F) minimum