Eightyrecipes
Grilled Whole Chicken
Juicy grilled whole chicken with crisp, smoky, seasoned skin, cooked over a two zone fire on any grill. A simple smoked paprika rub and an optional barbecue glaze give you a cookout centerpiece with almost no effort.
Ingredients
- 1 whole chicken 1.2 to 1.6 kg
- 1-2 tablespoons oil any cooking oil or avocado oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- barbecue sauce for brushing at the end, optional
Instructions
- Prepare the grill with a hot direct zone and a cooler indirect zone, and bring it up to a steady medium heat.
- Pat the chicken dry with kitchen roll and rub it all over with the oil.
- Mix the smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper, then coat the chicken evenly, including under the legs and around the wings.
- Place the chicken breast side down on the cool zone and close the lid. Cook for 25 to 30 minutes.
- Turn the chicken over and cook for another 20 to 25 minutes with the lid closed.
- Move the chicken to the hot zone for 3 to 5 minutes to crisp the skin. Brush lightly with barbecue sauce and grill 1 to 2 minutes more to set the glaze, if using.
- Check that the thigh reads 175°F and the breast 165°F, then rest the bird for 10 minutes before carving.
Notes
Nutrition values are an estimate. Cook to temperature, not the clock, the thigh should reach 175°F and the breast 165°F. Keep the lid closed and sauce only at the very end so it does not burn.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating