Grilled Roasted Chicken

Name: Grilled Roasted Chicken
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 2 to 4 servings
Ingredients: 1 tablespoon smoked paprika; 1 tablespoon chili powder; 2 teaspoons coarse salt; 2 teaspoons freshly ground black pepper; 1 (3 1/4- to 3 1/2-pound) chicken, spatchcocked if desired; unsalted butter

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5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Additional Time
35 mins
Total Time
2 hrs 45 mins
Servings
2 to 4 servings
Calories
787 kcal
Course
Main Course
Cuisine
American

Grilled Roasted Chicken

Iris Warren

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A paprika and chili powder rub coupled with an indirect cooking method ensures that this gorgeous bird has tender, juicy meat, and shatteringly crisp skin. If you've never spatchcocked a bird, now's the time to try it.

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Ingredients

Servings

1 tablespoon smoked paprika (or substitute regular paprika)
1 tablespoon chili powder
2 teaspoons coarse salt (kosher or sea salt)
2 teaspoons freshly ground black pepper
1 (3 1/4- to 3 1/2-pound) chicken, spatchcocked if desired (a plump one)
unsalted butter (optional)

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Instructions

Combine the paprika, chili powder, salt, and pepper in a small bowl. Rub the mixture inside and outside the chicken, both over and under the skin. (Be careful not to tear the skin.) Let the chicken sit at room temperature for 30 minutes.
Prepare the grill for indirect cooking, making a hot fire on half the grill and leaving the other half unheated. Place an inexpensive oven thermometer (available at any kitchen supply store) on the cool half of the cooking grate. (You can't rely on your grill's built-in thermometer because you want to measure the temperature only on the unheated side. ) Close the grill and heat the temperature to 400°F (200°C) on the unheated side.
Using washable heatproof oven mitts, place the chicken, breast side down, on the unheated side of the cooking grate. (If you have a low-powered gas grill that won't reach the ideal 400°F (200°C) roasting temperature, you can still grill-bake your chicken in standard oven fashion, increasing the cooking time as needed until the chicken is cooked through.) After 35 minutes, turn the chicken breast side up. If a glossy skin is desired, brush the bird with a tablespoon or more of butter.
Reduce the heat to 350°F (175°C). If using a gas grill, simply turn the heat down; if using a charcoal grill, close the vents and spread out the charcoal. Cook the chicken until the skin is crisp and well-browned and an instant-read thermometer stuck in the thickest part of a thigh reads 170° to 175°F (76° to 79°C). Let the chicken rest for 5 to 10 minutes on a cutting board. Carve and serve.

Nutrition Information

Show Details

Serving 1serving Calories 787kcal (39%) Carbohydrates 5g (2%) Protein 67g (134%) Fat 54g (83%) Saturated Fat 15g (75%) Monounsaturated Fat 22g Trans Fat 0.3g Cholesterol 265mg (88%) Sodium 2642mg (110%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 2to 4 servings

Amount Per Serving

Calories 787 kcal

% Daily Value*

Serving	1serving
Calories	787kcal	39%
Carbohydrates	5g	2%
Protein	67g	134%
Fat	54g	83%
Saturated Fat	15g	75%
Monounsaturated Fat	22g	110%
Trans Fat	0.3g	15%
Cholesterol	265mg	88%
Sodium	2642mg	110%
Fiber	3g	12%
Sugar	1g	2%