Grilled Whole Chicken
This Grilled Whole Chicken delivers juicy, smoky perfection with crispy golden skin and tender meat throughout. Using the spatchcock method and indirect grilling ensures even cooking and cuts the time in half compared to traditional roasting.
Equipment
- Gas or charcoal grill
- Kitchen shears Heavy-duty for cutting backbone
- Large cutting board Preferably plastic for raw chicken
- Instant-read meat thermometer
- Small mixing bowl
- Basting brush
- Grill tongs
- Aluminum foil For resting
- Large serving platter
Ingredients
- 1 whole chicken 1.8-2.3kg, 4-5 pounds
- 3 tablespoons olive oil 45ml
- 2 lemons juice and zest
- 6 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
Instructions
- Pat chicken dry with paper towels. Place breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone, removing it completely. Flip chicken over and press firmly on the breastbone until it cracks and lays flat.
- In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, black pepper, smoked paprika, and onion powder. Whisk until well combined.
- Loosen the skin from the chicken breast and thighs by sliding your fingers underneath. Rub one-third of marinade under the skin, another third on the skin surface, and remaining marinade on the underside. Refrigerate for 2-4 hours or overnight, then bring to room temperature 30 minutes before grilling.
- Preheat grill to 375-400°F. For gas grill, turn off burners on one side. For charcoal, push coals to one side. Place a drip pan with water on the unheated side and lightly oil the grill grates.
- Place chicken skin-side up on the indirect heat side of the grill. Close lid and cook for 20 minutes, then rotate 180 degrees. Continue cooking with lid closed for another 20-25 minutes until internal temperature reaches 165°F in the thickest part of the thigh.
- Remove chicken from grill using tongs and transfer to a cutting board. Tent loosely with foil and rest for 10-15 minutes. Carve into pieces and serve immediately.
Notes
- Pat the chicken completely dry before seasoning for crispier skin
- Marinating for 8-24 hours will give you deeper flavor penetration
- Always use a meat thermometer to check doneness - breast should reach 165°F, thighs can go to 175°F for optimal texture
- Keep the grill lid closed during cooking to maintain consistent temperature
- For extra crispy skin, move chicken over direct heat for the last 2-3 minutes
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- Freeze carved chicken in portions for up to 3 months - add a tablespoon of broth before freezing to retain moisture
- Substitute dried herbs (use 1 teaspoon dried for every tablespoon fresh) if fresh herbs aren't available
- This recipe works equally well with a vertical chicken roaster, though cooking time will be longer (90 minutes)
- Save the backbone to make homemade chicken stock
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 2gProtein: 35gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 115mgSodium: 520mgPotassium: 380mgVitamin A: 8IUVitamin C: 12mgCalcium: 3mgIron: 8mg
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