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Whole Grilled Chicken

Whole Grilled Chicken

A whole chicken grilled with a simple salt, pepper, and garlic powder rub.

CategoryMain Course
CuisineAmerican
Total time1 hr 5 min1 hr 5 min1 hr 5 min1 hr 5 min1 hr 5 min1 hr 5 min1 hr 5 min
Yield1 serving1 ⅓ servings2 servings4 servings8 servings12 servings16 servings
Scale
1 serving1 ⅓ servings2 servings4 servings8 servings12 servings16 servings
Main CourseAmericanTotal 1 hr 5 minYield 1 servingScaled Quarter — ¼×
Main CourseAmericanTotal 1 hr 5 minYield 1 ⅓ servingsScaled Third — ⅓×
Main CourseAmericanTotal 1 hr 5 minYield 2 servingsScaled Half — ½×
Main CourseAmericanTotal 1 hr 5 minYield 4 servingsScaled Original — 1×
Main CourseAmericanTotal 1 hr 5 minYield 8 servingsScaled Double — 2×
Main CourseAmericanTotal 1 hr 5 minYield 12 servingsScaled Triple — 3×
Main CourseAmericanTotal 1 hr 5 minYield 16 servingsScaled Quadruple — 4×

Ingredients

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  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Ingredients

Tap one to check it off

  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Ingredients

Tap one to check it off

  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Ingredients

Tap one to check it off

  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Ingredients

Tap one to check it off

  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Ingredients

Tap one to check it off

  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Ingredients

Tap one to check it off

  • ?

Instructions

  1. Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thigh/breast on each side to keep it from getting too floppy.
  2. Marinate, OR rinse, pat dry with paper towels an season liberally.
  3. Make a very large batch of charcoal and push it all to one side of the grill.
  4. Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees (65°C), then flip skin side down directly over hot coals and cook until breast is 160.
  5. During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.

Notes

Salt & pepper, optionally with garlic powder makes a simple, but great, rub.