Grilled Whole Chicken Recipes

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JUICY GRILLED WHOLE CHICKEN, MEDITERRANEAN-STYLE



Juicy Grilled Whole Chicken, Mediterranean-style image

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!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

Marinade
1/3 cup extra virgin olive oil
Juice and zest of 2 lemons
1 tablespoon dry oregano
1 tablespoon fresh thyme
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper (more if you like spicy)
12 garlic cloves (peeled and minced)
For Chicken
3 1/2 lb Whole Chicken

Steps:

  • 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'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.

Nutrition Facts : Calories 394 kcal, Carbohydrate 3.3 g, Protein 24.3 g, Fat 31.3 g, SaturatedFat 7.2 g, Cholesterol 95.3 mg, Fiber 0.8 g, ServingSize 1 serving

THE BEST GRILLED CHICKEN



The Best Grilled Chicken image

It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 whole chicken (3 1/2 to 4 pounds)
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup parsley leaves, finely chopped
1/4 cup chives, finely chopped
2 cloves garlic, finely grated
1 small shallot, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
  • To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
  • Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
  • Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
  • Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
  • Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
  • Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.

GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE



Grilled Whole Chicken with Barbecue Sauce image

For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 3

1 whole chicken (4 to 4 1/2 pounds)
Coarse salt and ground pepper
1/2 cup Classic Barbecue Sauce

Steps:

  • Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
  • Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
  • About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.

Nutrition Facts : Calories 594 g, Fat 34 g, Protein 67 g

GRILLED WHOLE CHICKEN WITH HERBS



Grilled Whole Chicken with Herbs image

Jazz up grilled chicken with an herby rub that delivers the wow on flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

8 medium green onions, chopped (1/2 cup)
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely chopped
2 1/2-to 3-pound whole broiler-fryer chicken

Steps:

  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Nutrition Facts : Calories 295, Carbohydrate 2 g, Cholesterol 105 mg, Fiber 0 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN



Nif's Butterflied Grilled Whole Chicken image

YUM, YUM, YUM! And easy too :). The instructions are easier than they look - I was just being specific. This chicken cooks much quicker than a regular whole chicken because of the method that I use. Only 2 ingredients makes this a quick last minute delicious dish. Adjust the amount of rub used according to your own taste; I use 2 tablespoons total. If you don't have rub, you can just use some salt and pepper. The cooking time may vary slightly as not all barbeques cook at the same temperature. Enjoy!

Provided by Nif_H

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 2

1 (3 lb) chicken, whole
2 -4 tablespoons dry rub seasonings (use your favourite, mine just so happens to be Nif's Basic Dry BBQ Rub!)

Steps:

  • Heat both sides of barbeque to high heat. While it is heating up, prepare chicken:.
  • Place whole chicken on a baking sheet, breast side down. With kitchen shears, cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet, again breast side down.
  • Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Flip over, press the chicken down if it's not laying flat, and repeat the rub. Make sure you have coated the whole chicken.
  • On BBQ, turn one side of grill off. Place chicken on the turned off side, breast side down. By doing that, you will get beautiful grill marks without the flare-ups and it will cook in indirect heat. BBQ for 15 minutes.
  • Flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180°F.
  • Remove from grill onto a clean baking sheet or plate. Tent with tin foil for at least 10 minutes before cutting up chicken.

Nutrition Facts : Calories 731.4, Fat 51.2, SaturatedFat 14.7, Cholesterol 255.2, Sodium 238.1, Protein 63.3

WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC



Whole Grilled Chicken With Lemon and Garlic image

Absolutely divine. This recipe comes from Weber's Big Book of Grilling, which is our grill bible. Be sure when you truss the bird that you secure the cavity and the neck with a pin of some sort, otherwise the wine and lemon juice will just come right back out when you pour it in. Also, make sure your grill really is at a medium heat, otherwise the skin will char. The prep time listed here includes the time it takes to roast the garlic.

Provided by 2hot2handle

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1 head garlic
1 teaspoon extra virgin olive oil
lemon zest, from 2 lemons
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons fresh rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 whole chicken, 4-5 lbs
kosher salt
black pepper, freshly ground
4 sprigs fresh rosemary
1/4 cup dry white wine
1 lemon, thinly sliced (optional)

Steps:

  • To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
  • To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
  • Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
  • Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
  • Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
  • Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
  • Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.

Nutrition Facts : Calories 768.8, Fat 54.2, SaturatedFat 15.3, Cholesterol 243.8, Sodium 666.7, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 58.3

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2013-06-23 The BBQ sauce later is optional. Start with the skin side up for 10 minutes. Then flip to skin side down for 8-10 minutes. Watch the color and don't over-brown the skin. Flip back to the skin side up and cook until about 160° in the breast and about 175°-180° in the thighs.
From 101cookingfortwo.com


BBQ & GRILLED WHOLE CHICKEN RECIPES | ALLRECIPES
Barbequed Thai Style Chicken. Rating: 4.5 stars. 79. Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and …
From allrecipes.com


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