Low Sodium Charcoal Chicken
Elevate your grilling game with this delightful Low Sodium Charcoal Chicken, a healthier twist on a barbecue classic. This recipe features a succulent whole chicken marinated in a flavorful blend of olive oil, lemon juice, garlic, paprika, and aromatic dried herbs like thyme and oregano. A touch of honey adds a subtle sweetness, making every bite irresistible without relying on excessive salt. Infused with smoky, charcoal-grilled perfection, this heart-healthy dish is ideal for backyard cookouts or weeknight dinners. Quick to prep and cooked to juicy tenderness, it pairs wonderfully with low-sodium sides like roasted vegetables or quinoa salad. Enjoy a guilt-free indulgence packed with bold flavors!
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Recipe Information
Ingredients
- 1 number whole chicken
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves minced garlic
- 1 teaspoon ground black pepper
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon honey
Instructions
Thoroughly clean and pat dry the whole chicken with paper towels. Remove any excess fat and giblets if necessary.
In a large bowl, combine olive oil, lemon juice, minced garlic, ground black pepper, paprika, onion powder, dried thyme, dried oregano, and honey.
Mix the marinade ingredients well until they form a consistent paste.
Rub the marinade all over the chicken, ensuring it is well-coated with the mixture. Try to get the marinade under the skin and into any cavities.
Cover the marinated chicken and refrigerate for at least 2 hours or ideally overnight to allow the flavors to infuse into the meat.
Prepare your charcoal grill for indirect cooking over medium-high heat. Bank the hot coals to one side of the grill, leaving the other side empty.
Place the chicken, breast side up, on the cooler side of the grill. Close the lid and cook for about 30 minutes.
Flip the chicken carefully and continue cooking for another 30 minutes or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer in the thickest part of the thigh.
Once cooked, transfer the chicken to a cutting board and let it rest for about 10 minutes before carving.
Serve hot with your choice of low-sodium sides and enjoy the savory, smoky flavors of this delicious charcoal chicken.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 364 mg | 16% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 18.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 564 mg | 12% | |
*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.
