A Whole Chicken on the Grill
Transform your backyard barbecue with this show-stopping recipe for a whole chicken on the grill. Juicy, tender, and bursting with smoky flavor, this grilled chicken is spatchcocked for even cooking and marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices like paprika, oregano, and onion powder. The secret to its golden-brown, crispy skin? A finishing touch of melted butter and a few minutes over direct heat. Perfectly cooked over indirect grilling, this easy recipe takes just 15 minutes of prep time and serves 4. Whether you're hosting a summer cookout or craving a flavorful weeknight dinner, this grilled whole chicken pairs beautifully with fresh salads, roasted vegetables, or buttery corn on the cob. Impress your guests and delight your taste buds with this irresistible dish!
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Recipe Information
Ingredients
- 1 unit whole chicken
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 units garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 2 tablespoons butter, melted
Instructions
Rinse the whole chicken under cold running water and pat dry with paper towels. Remove any giblets if included.
Using kitchen shears or a sharp knife, carefully spatchcock the chicken by removing its backbone. Lay the chicken flat, breast-side up, and press down firmly on the breastbone to flatten.
In a small bowl, mix together olive oil, lemon juice, minced garlic, paprika, dried oregano, black pepper, kosher salt, and onion powder to create the marinade.
Rub the marinade all over the chicken, ensuring even coverage. For best results, let the chicken marinate in the refrigerator for at least 2 hours or overnight in a covered dish.
Preheat the grill to medium-high heat (about 375°F to 400°F) for indirect grilling. If using a gas grill, turn off one burner. If using a charcoal grill, move hot coals to one side of the grill.
Place the chicken, skin-side up, on the cooler side of the grill (indirect heat). Close the lid and allow the chicken to cook for about 50-60 minutes, or until the internal temperature in the thickest part of the breast reaches 160°F.
Brush the chicken with melted butter periodically during the cooking process to enhance the flavor and promote a golden-brown skin.
Once the chicken is nearly cooked, move it to the hotter side of the grill (direct heat) and cook for an additional 5-10 minutes to achieve crispy, charred skin. Turn frequently to avoid burning.
Remove the chicken from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a tender and juicy bird.
Carve and serve the chicken with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.5 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
