For this grilled chicken, a little smoked paprika, chili powder, butter, and salt and pepper are all it takes to make a sensational dinner. Crisp and insanely flavorful skin. Tender, juicy meat.
Crispy and brown, juicy and succulent, a grilled roasted chicken makes a magnificent centerpiece for a meal. A front-of-the-flame rotisserie does the job best, but you can rival that success with covered indirect cooking on a grill if you do it properly. In true roasting style, start at relatively high heat then rotate the chicken and finish the cooking at a lower temperature. (Forget the generally recommended method of using a steady baking temperature, which produces, predictably, a half-baked result.) Originally published June 4, 2004.–Cheryl and Bill Jamison
LC A Little Grilling Guesswork Note
As most of you who are mavens at grilling know, there tends to be a little guesswork involved while standing at the grill. Or let us put it another way. As most of you who are novices at grilling know, there tends to be a little guesswork involved while standing at the grill. This recipe relies on covered grilling, which dispels a lot of the guesswork in terms of how high a flame and how long to leave something over the flame by essentially turning your grill into an oven. As such, a steady temperature can be maintained even on a grill. And yes, this recipe for grilled roasted chicken offers actual specific temperatures and times that you can easily approximate. How easy is that?!
Grilled Roasted Chicken
- Quick Glance
- 10 M
- 2 H, 45 M
- Serves 2 to 4
IngredientsEmail Grocery List
Recipe Testers Reviews
This is an excellent grilled-roasted chicken recipe. Rubbing the spices under the skin in addition to putting them on and in the chicken added an extra zip to the recipe. The chicken cooked up juicy and flavourful with a very nice, crispy skin.
This was a quick, simple roasted chicken recipe to put together with tasty results. The ingredients for the rub are spice-rack staples, no need to rush out to the store for extra ingredients. The chili powder gave a little bit of bite that gives this recipe a different taste than most other grilled chicken recipes. The indirect grilling produced moist chicken with a crisp skin.