Grilled Roadside Chicken with Knob Onions
Savor the smoky, rustic flavors of Grilled Roadside Chicken with Knob Onions, a recipe that brings barbecue magic to your table. This dish features a spatchcocked chicken marinated in a zesty blend of olive oil, lemon juice, garlic, smoked paprika, cumin, and oregano for a punch of vibrant flavor in every bite. Grilled to golden perfection, the chicken pairs beautifully with tender, charred knob onions, which add a subtle sweetness and earthy depth. Whether cooked over charcoal for an authentic roadside feel or on a gas grill for ease, this recipe is perfect for summer cookouts or casual family dinners. Ready in just over an hour, this juicy, flame-kissed chicken is a surefire crowd-pleaser. Serve with a squeeze of lemon, and watch it become a new grilling favorite!
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 8 pieces Knob onions (green onions with bulbs)
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Paprika (smoked or sweet)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Chili flakes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Water (optional, for basting)
Instructions
Spatchcock the chicken by removing the backbone with kitchen shears and pressing the bird flat. This ensures even grilling.
In a large bowl, mix olive oil, lemon juice, minced garlic, paprika, ground cumin, oregano, chili flakes, salt, and black pepper to create a marinade.
Coat the chicken thoroughly with the marinade, ensuring it gets into all the crevices. Cover and let it marinate for at least 2 hours, or overnight in the refrigerator for best results.
Preheat an outdoor grill to medium-high heat (about 375-400°F/190-200°C). If using a charcoal grill, ensure the coals are evenly distributed for consistent heat.
While the grill is heating, toss the knob onions in a small amount of olive oil and season lightly with salt and pepper.
Place the chicken skin-side down on the grill. Close the lid and cook for 15-20 minutes, checking occasionally to ensure the skin doesn't burn.
Flip the chicken and continue grilling for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with any remaining marinade or a mix of marinade and water.
While the chicken cooks, grill the knob onions on the cooler side of the grill for 5-7 minutes, turning occasionally, until charred and tender.
Remove the chicken and knob onions from the grill. Let the chicken rest for 10 minutes before carving.
Serve the grilled chicken alongside the charred knob onions, garnished with extra lemon wedges if desired.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 233 mg | 5% | |
*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.
