How To Grill A Whole Chicken Recipe

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How to Grill a Whole Chicken Recipe : This complete grilled chicken dish will save you from having undercooked meat and burned skin.

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How to Grill a Whole Chicken Recipe

I adore using a barbecue to cook chicken. This recipe for tender chicken breasts is one of my favorites. However, I’ve been grilling an entire chicken lately. The chicken has a wonderful flavor from the grill, and it’s quite easy to cook.

INGREDIENTS

1 (3 – 4 lb.) whole chicken, brined for at least 8 hours (brining is optional, but delicious)
1 Tbsp. kosher salt (or 1 and 1/2 tsp. fine salt)
2 Tbsp. olive oil
1 tsp. ground black pepper

INSTRUCTIONS

Take the chicken out of its packing and remove the giblets from its neck or body cavity.

Tuck the chicken’s wings and truss legs beneath its back.

Apply salt all over the chicken, making sure to get it under the skin and into any crevices. Let the chicken rest for half an hour at ambient temperature. Alternatively, place it on a baking sheet rack, cover it, and refrigerate for 12 to 24 hours to create a dry brine. Then, before grilling, let it remain at room temperature for half an hour. Grill according to the directions in the notes below.

Apply olive oil to the chicken’s back, wings, legs, and breast.
Add pepper to everything.

Grill the meat for one to one and a half hours, or until a thermometer inserted into the thickest part of the thigh—without touching the bone—reads 165˚F. Place the grill over indirect heat.

Before carving, move to a cutting board and give it ten minutes to rest.

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NOTES

Prepping the Grill for Indirect Heat

Gas grill with three burners: light the left and right burners on medium. Turn off the middle burner. Under the grate, place the drip pan over the unlit burner. The chicken should be positioned in the middle over the unlit burner.

Gas grill with four burners: set the two left burners to medium and light them. Turn off the two burners on the right. Under the grate, place the drip pan over the unlit burners. The chicken should be placed between the two off burners.

Use a chimney lighter to light the charcoal in the charcoal grill. After emptying the charcoal from the chimney, move it to one side of the grill. Keep the other side clear of embers. Put the drip pan on the side that isn’t charcoal under the grate.

You’ll place the chicken on the side of the grill with no charcoal.

NUTRITION INFORMATION

Total Fat 58.8g
86%Cholesterol 257.1mg
49%Sodium 1129.3mg
0%Total Carbohydrate 0.5g
Sugars 0g
128%Protein 64.2g
0%Vitamin A 0.2µg
0%Vitamin C 0mg

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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