Description
This Grilled Whole Chicken recipe offers a perfectly seasoned and juicy chicken cooked on either a gas or charcoal grill. Using a vertical roaster, the chicken is grilled over indirect heat for even cooking, resulting in tender meat with a crispy skin. It’s ideal for outdoor cooking enthusiasts looking for a simple yet flavorful way to enjoy a whole bird.
Ingredients
Scale
Ingredients
- 1 Whole Chicken (3 1/2 – 4 pounds)
- 2 tablespoons vegetable oil
- 3 tablespoons seasoning mix
Instructions
- Preheat Grill: For gas grills, preheat the grill to medium hot heat. For charcoal grills, light a chimney full of charcoal, and when the coals are ready, spread them evenly over half of the grill and preheat with the lid closed for at least 5 minutes.
- Prepare Chicken: Remove the chicken from its packaging and pat it dry thoroughly to ensure the skin crisps up during grilling.
- Season Chicken: In a small bowl, combine the vegetable oil and seasoning mix. Rub this mixture all over the chicken, including inside the cavity, to impart flavor and help the skin crisp.
- Position Chicken on Vertical Roaster: Place the chicken upright on a vertical roaster with the legs at the bottom. This ensures even heat circulation around the bird.
- Set Up Grill for Indirect Cooking: For gas grills, turn off one burner and place the chicken there, maintaining a medium heat (350-375°F) on the other burners. For charcoal grills, place the chicken on the cool side with the lid vents over it, adjusting vents to keep 350-365°F.
- Grill Chicken: Grill the whole chicken for 60-75 minutes. Use an instant-read thermometer to check for an internal temperature of 160°F; carryover cooking will bring it to 165°F, which is safe for consumption.
- Rest Chicken: Remove the chicken from the grill and allow it to rest for at least 15 minutes before carving. Resting lets the juices redistribute for moist, flavorful meat.
Notes
- Use a vertical roaster to ensure even cooking and crispy skin on all sides.
- Maintaining a grill temperature between 350-375°F is crucial for proper cooking without drying out the chicken.
- Do not skip the resting period as it enhances juiciness and ease of carving.
- Adjust seasoning to taste; the seasoning mix can be a blend of salt, pepper, garlic powder, paprika, or your preferred spice mix.
- Ensure your grill is clean and oiled to prevent sticking.
