Grilled Whole Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs 15 mins
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Servings
8 servings
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Calories
619 kcal
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Course
Main Course
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Cuisine
American
Grilled Whole Chicken
Description
Grilled Whole Chicken highlights a flavorful marinade combining lemon juice and zest, soy sauce, fresh herbs like thyme and rosemary, and spices such as coriander and paprika. The chicken is prepared by removing the backbone and flattening it for uniform grilling. Butter is placed beneath the skin to enhance moisture and richness. Cooking over indirect medium-high heat ensures the skin crisps while the meat stays juicy. This preparation results in a well-seasoned, aromatic chicken with a balanced tangy and savory profile.
The spatchcock method promotes even cooking and shorter grilling time, making it practical for outdoor meals or gatherings. Rotating and flipping during grilling helps avoid hot spots, ensuring thorough cooking to an internal temperature of 165°F. The layered flavors from the marinade and butter contribute complexity without overpowering the natural taste of the chicken.
Ingredients
- 3 1/2 - 4 lbs chicken whole
- 6 tablespoon butter salted
Marinade:
- 1/3 cup extra virgin olive oil
- 2 lemon juiced and zested, plural
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oregano dry
- 1 tablespoon thyme fresh
- 1 teaspoon Coriander
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper more if you want
- 4 garlic minced, cloves
- 1 tablespoon brown sugar
- 2 rosemary sprigs, fresh
Instructions
- Mix the marinade in a medium bowl and set it aside.
- Spatchcock/butterfly the chicken by placing it on a cutting board with the backbone facing you. Use a pair of kitchen shears to cut out the backbone by cutting along both sides of the spine and removing it.
- After that, push down on the breasts to flatten the chicken. Flip it over and remove the wing tips.
- Next, pat dry the chicken and season it with salt all over.
- Add the butter underneath the skin.
- Add the chicken to a large baking dish. Add the marinade and rub it all over the chicken, making sure to get it under the skin as well. Cover and marinate in the fridge for 2 to 4 hours or overnight.
- Preheat an outdoor grill over medium-high heat (400 degrees F) and lightly oil the grates.
- Place the chicken over indirect heat, cover, and cook for 45 minutes to 1 hour or until its internal temperature reaches 165 degrees F.
- Rotate and flip the chicken occasionally or as needed for uniform cooking.
- Once done, please remove it from the heat and set it aside on a cutting board to rest for 10 minutes before slicing and serving it.
- Serve it with grilled vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 6g | 2% |
| Protein | 39g | 78% |
| Fat | 48g | 74% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 618mg | 26% |
| Potassium | 474mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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