Whole-animal grilling is a different ballgame from working with parts, but don’t let the idea of this whole grilled chicken recipe scare you away. This recipe stems from a classic whole roast chicken with herb butter smeared beneath the skin. On the grill it’s important to avoid flare-ups from pockets of dripping fat, so instead of butter, I mash together a rosemary-lemon paste and massage it all over the chicken. If you choose to skip the brining step, be sure to add plenty of kosher salt to your paste.–David Guas
LC This Recipe Will Ruin Roast Chicken For You Note
Just thought we ought to issue the disclaimer that this whole grilled chicken recipe may ruin roast chicken for you. Don’t say we didn’t warn you.
Special Equipment: 1 cup apple or pecan wood chips (optional)
Whole Grilled Chicken Recipe
- Quick Glance
- 30 M
- 2 H
- Serves 6
- 6 cups cold water
- 1/2 cup kosher salt
- 1 (4- to 4 1/2-pound) chicken
- 1/2 lemon, sliced thin
- 2 tablespoons rosemary leaves, finely chopped
- 2 tablespoons minced garlic, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1. Whisk together the water and salt in an 8-quart or larger container. Add the chicken, cover, and refrigerate for at least 12 hours and up to 24 hours.
- 2. Soak the wood chips, if using, in water for 30 minutes.
- 3. If using a charcoal grill, about 1 hour before grilling the chicken, set up your grill for indirect grilling (which basically means putting the pile of coals on one side and nothing on the other side).
If using a gas grill, about 20 minutes before grilling the chicken, heat your grill to 250°F to 300°F (121°C to 149°C), or medium-low.
- 4. Combine the lemon slices, rosemary, garlic, oil, and pepper in a food processor or mortar or molcajete or a heavy bowl and use a pestle or back of a wooden spoon to slowly but firmly mash the ingredients together until pulpy and mushy. Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels. Rub the lemon mixture onto the skin and let stand at room temperature for 15 minutes.
- 5. Place the chicken on the grill directly over the heat. Grill 7 minutes or until grill marks and some charring appear; turn chicken over, and grill 7 more minutes. Using tongs, move the chicken to the cool side of the grill. If using wood chips, sprinkle them over the hot coals or fashion them into a packet made of aluminum foil and pierce the packet several times. Grill, covered with grill lid, 1 to 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 165°F (74°C). (A meat thermometer is essential when cooking a whole bird. The best place to check the chicken’s internal temperature is where the thigh meets the body of the bird. Insert the thermometer deep into the meat, close to the bone.) Remove the chicken from the grill and let it stand 10 minutes before carving and serving.
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