grilled whole chicken

Easy whole grilled chicken, marinated in a garlic and citrus Mediterranean marinate and grilled over indirect heat for the best juicy grilled chicken with perfectly crispy skin. Be sure to watch the video for more tips and for how to carve this whole chicken to serve a crowd!

Juicy Grilled Whole Chicken, Mediterranean-style

Marinade

extra virgin olive oil

lemons

dry oregano

thyme

coriander

paprika

cumin

black pepper

cayenne pepper (more if you like spicy)

garlic

For Chicken

lb Whole Chicken

Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.

Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.

Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).

Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.

Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken&#039;s internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.

Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.

https://content.jwplatform.com/videos/6H1hRITS.mp4

How to Grill Whole Chicken

This easy beer can chicken recipe guarantees moist, fall-off-the-bone meat and crispy, ultra flavorful skin.

Beer Can Chicken 

opened, half-full can of beer

chicken,

T. canola oil

T. cumin

garlic powder

onion powder

kosher salt, chicken

sweet paprika

chili powder

oregano

coursely-ground black pepper

Preheat gas grill to medium-high heat, with all...

Preheat gas grill to medium-high heat, with all burners lit.

With paper towels, pat chicken as dry as...

With paper towels, pat chicken as dry as you can. I even go so far as to somewhat squeeze around the legs and wings with the paper towel.

In a small bowl, combine oil, cumin, garlic...

In a small bowl, combine oil, cumin, garlic powder, onion powder, kosher salt, paprika, chili powder, oregano, and black pepper. Rub it all over the chicken and inside the chicken cavity. Use every last bit.

Place half-full beer can into can attachment of...

Place half-full beer can into can attachment of beer can chicken holder. We have a beer can chicken holder similar to this one. Lower the chicken onto the open can, so the chicken is sitting upright, with the can in its cavity. Then tilt the chicken a bit to the side, and sprinkle chicken all over with a bit more kosher salt and a generous sprinkling of just-cracked, coarsely ground black pepper. It works best to have someone tilting and rotating the chicken as you add this final sprinkle of flavor and texture.

Turn off one grill burner and place chicken...

Turn off one grill burner and place chicken over this area, for indirect cooking. Reduce heat to medium and maintain a temperature of 325° to 350° F. Shut the lid and walk away. Let cook, without opening the grill lid, for at least 45 minutes. Let cook for 1 hour and 15 minutes total before inserting an instant-read thermometer into the thickest part of a thigh. Without touching bone, the thermometer should read 165° F. For every single 5-pound chicken we have grilled, this takes 1 hour and 15 minutes - but grills and temperatures vary, so just keep an eye on the temperature. Now turn heat up to high and let cook for 10 minutes longer, to amp up the crispiness of the skin. Every chicken we have grilled this way has turned out ultra juicy and moist, so we've let go of worrying about a dry chicken - we are more interested in producing a crackly, crisp skin at this point. With grilling gloves (we love these!!) or a heavy-duty set of oven mitts, carefully transfer chicken on the chicken holder to a rimmed pan and let rest 10 minutes. Then carefully lift chicken off the beer can, gently wiggling the chicken back and forth if it sticks. Cut chicken into pieces with a meat knife and serve immediately.

Great taste in a classic grilled butterflied chicken. You too can grill a whole chicken and get it done just right with crispy skin and moist breasts and thighs.

BBQ Grilled Butterflied Chicken

chicken

salt and pepper

BBQ sauce

As always, we are cooking to final results and NEVER BY TIME ALONE. I give times so you have some estimates of how long something will take but in this recipe, you should cook to the final temperatures and the skin results.

Preheat grill to a grill surface temperature of 350°-400°.  Clean and oil well.

Pat dry the chicken. We no longer wash chickens, please see  https://www.101cookingfortwo.com/chicken-rinse-not-rinse/). Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great.

With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat.

Give all sides of the chicken a brush of oil and a good sprinkle of coarse salt and pepper. You could use any seasoning you want here.

Start with the skin side up for 10 minutes. Then flip to skin side down for 8-10 minutes. Watch the color and don&#x27;t over-brown the skin. Flip back to the skin side up and cook until 160° in the breast and about 175°-180° in the thighs.

These times are ESTIMATES due to variability in grills and chicken size. So we are cooking some, flipping to get the skin mostly done, flip back to skin up to finish.

If one of the internal temperatures is not high enough, turn off part of the grill and rotate to cook that area over the active heat until it catches up then continue with the sauce.

Give the chicken a good brushing of BBQ sauce of your choice (skip if not doing BBQ). Grill, another 3-4 minutes until the sauce, is browning well, and the temperature is 165 and the thighs should be about 180°-185°.

Let sit for 5 minutes then cut and serve.

How to Brine and Smoke a Whole Chicken! It&#x27;s easier than you think and will be the juiciest and most delicious chicken you have ever tasted! 

How to Brine and Smoke a Whole Chicken

water

salt

peppercorns

rosemary

garlic cloves, sliced in half

lemon

butter *optional

blackened seasoning *optional

Add water and salt to a large bowl...

Add water and salt to a large bowl or deep pan. Mix until salt is dissolved.

Add peppercorns, rosemary, garlic and lemon peel.

Carefully lower chicken into water.

Cover and refrigerate 2 hours- 4 hours.

Prepare grill with hickory grilling wood for a...

Prepare grill with hickory grilling wood for a medium-hot fire.

Smoke chicken over indirect heat 300-350 degrees for...

Smoke chicken over indirect heat 300-350 degrees for 1 hour 15 minutes - 1 1/2 hours until internal temperature reaches 165 degrees.

Remove from grill and allow to rest 10...

Remove from grill and allow to rest 10 minutes before carving and serving.

https://mediavine-res.cloudinary.com/video/upload/bijlm7aflbsyi1ultfke.mp4

How to Brine and Smoke a Whole Chicken! It’s easier than you think and will be the juiciest and most delicious chicken you have ever tasted!

Grilled Spatchcocked Chicken is juicy, marinated chicken that is grilled to crisp perfection before being smothered in homemade BBQ sauce. This simple method for cooking a whole chicken results in flavorful, tender pieces of meat that everyone can enjoy at your next barbecue or picnic.

Grilled Spatchcocked Chicken

Whole chicken, spatchcocked (spine and cartilage removed)

BBQ sauce (plus more as needed)

Olive Oil

Oranges, juiced (about 1/3 cup fresh squeezed Orange Juice)

Garlic (minced)

parsley (packed)

Paprika

Brown sugar

Sea salt

tbsp Italian Seasoning

Pepper

tsp Red Crushed Pepper (optional)

Clean and prepare the chicken by removing any neck parts and gizzards. Be sure to rinse and dry the chicken with a towel.

Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone piece to make stock or throw it away.

Break the breastbone. Now, flip the chicken over and break the breastbone to flatten the bird. There are two ways to do this: a. Easy Method: Make a small cut in the cartilage between the breast bone. Using your palms, press on both sides of the breast bone. Using your full bodyweight press down to crack the bone all the way through, breaking the rib cage. Once done, the chicken should lie completely flat.b. Carving Method: Using a paring knife or boning knife, cut along the cartilage and rib bones to remove it from the chicken. This way takes a bit longer but is well worth the effort.

Place the chicken, with its backbone removed on a plastic cutting board, breast side down. In a small bowl, mix together the ingredients for the marinade.

Pat chicken dry using a paper towel. With your hands, coat the chicken on all sides with the marinade. Place in a ziploc bag and marinade for at least 2 hrs, or overnight if time permits.

Preparing the Spatchcocked Chicken

Heat your grill to medium high heat.

Once grill is preheated, brush grates with olive oil. Grill the chicken skin side down over direct heat, until golden brown, crispy and lightly charred, about 5 minutes.

Then, place the chicken skin side up on the center of the grill (above the burner that is turned off)or in a place where the chicken will be in indirect heat. Close the lid and grill for 50 to 60 minutes. After about 40 minutes, you can start brushing the top of the chicken with the BBQ sauce. Brush the chicken with barbecue sauce two or three times, carefully flipping once if desired. Be sure to close the lid after each time.

Use a thermometer to make sure the chicken is fully cooked. The thermometer should be inserted into the thickest part of the chicken and read 165°F (74 degrees C)

Remove the chicken and let it rest for 10-15 mins before carving.

Enjoy!

Grilling the Spatchcocked Chicken

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