Whole Grilled Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Additional Time
12 hrs 30 mins
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Total Time
14 hrs 30 mins
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Servings
6 servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
Whole Grilled Chicken
Description
To prepare the Whole Grilled Chicken, the bird is first soaked in a kosher salt brine for at least 12 hours to maximize juiciness. After brining, it’s rinsed and patted dry. A mixture of lemon slices, finely chopped rosemary, minced garlic, extra-virgin olive oil, and freshly ground black pepper is then mashed into a pulpy paste and rubbed all over the chicken’s skin. This blend adds bright, herbal, and garlicky notes.
The chicken is grilled using indirect heat, maintaining a temperature between 250°F and 300°F. This slow cooking method allows even heat circulation for thorough cooking without burning, resulting in evenly cooked, tender, and flavorful meat with a crisp, herb-infused exterior. Wood chips soaked in water may be used to add subtle smokiness if desired.
Serving the grilled chicken hot makes for a wholesome meal that pairs well with simple sides such as grilled vegetables or salad. The preparation steps focus on enhancing the chicken's natural taste and maintaining moisture through brining and careful grilling.
Ingredients
- 6 cups water cold
- 1/2 cup kosher salt Diamond brand
- One (4- to 4 1/2-pound) chicken
- 1/2 lemon sliced thin
- 2 tablespoons rosemary leaves finely chopped
- 2 tablespoons garlic finely chopped, minced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon black pepper freshly ground
Instructions
- 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.
- Soak the wood chips, if using, in water for 30 minutes.
- 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.
- 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.
- Place the chicken on the grill directly over the heat. Grill 7 minutes or until grill marks and some charring appear. Turn the chicken over and grill for 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, for 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 115mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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