HOW TO GRILL A WHOLE CHICKEN ON A GAS GRILL RECIPES
VERTICALLY GRILLED WHOLE CHICKEN RECIPE | EATINGWELL
In this whole grilled chicken recipe, a vertical grilling rack allows the heat of the grill to flow inside the bird, which means it cooks from both the inside and outside. Season with just salt, pepper and olive oil or use your favorite rub or marinade. You could also use a basting sauce during the last 10 minutes of cooking for extra flavor.
Provided by David Bonom
Categories Healthy Chicken Recipes
Total Time 1 hours 25 minutes
Number Of Ingredients 4
Steps:
- Preheat a gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
- Remove giblets from chicken and trim any excess skin and fat. Loosen the skin over the breast and thigh meat. Rub oil, salt and pepper under the skin onto the breast meat and leg meat, and rub a little on the skin and inside the cavity.
- Hold the chicken upright and fit the opening of the cavity over a vertical grilling rack.
- If using a gas grill, turn off part of the grill (leaving 1 to 2 burners lit, depending on your grill). Place the chicken on the grill rack over the unlit part. Close the lid and grill until the chicken is very tender and an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, 1 1/4 to 1 1/2 hours. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.) Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving.
Nutrition Facts : Calories 249.5 calories, CarbohydrateContent 0.1 g, CholesterolContent 97.5 mg, FatContent 12.4 g, FiberContent 0.1 g, ProteinContent 32 g, SaturatedFatContent 2.8 g, SodiumContent 480.7 mg
GRILLED SPICE-RUBBED WHOLE CHICKEN RECIPE | MYRECIPES
Cooking a whole chicken is easier and more delicious than you might expect. Skip the store-bought variety and try this whole chicken recipe tonight.
Provided by Diane Morgan
Yield 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
Number Of Ingredients 9
Steps:
- Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in middle.
- Combine first 7 ingredients; set aside.
- Remove and discard giblets and neck from chicken. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.
- Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. Move chicken over indirect heat; cover and cook 45 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Transfer chicken to a cutting board; let rest 10 minutes. Discard skin.
- Wine note: An economical meal can include wine. With Grilled Spice-Rubbed Whole Chicken, look to Australia. The Little Penguin Chardonnay 2008 ($6) has juicy stone fruit and mango flavors that couple nicely with the chicken's sweet meat, while a touch of toasty oak helps it to integrate with smoky grilled flavors and eclectic spices. —Jeffery Lindenmuth
Nutrition Facts : Calories 270 calories, CarbohydrateContent 2.6 g, CholesterolContent 150 mg, FatContent 6.5 g, FiberContent 0.6 g, ProteinContent 47.3 g, SaturatedFatContent 1.6 g, SodiumContent 657 mg
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