Juicy Grilled Whole Chicken Recipe
A mouthwatering recipe for a juicy grilled whole chicken marinated with a zesty mix of lemon, garlic, and aromatic herbs and spices. The chicken is spatchcocked for even cooking and grilled over indirect heat, resulting in tender, flavorful meat with a crisp, smoky skin.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Marinade
- 1/3 cup extra virgin olive oil
- Juice and zest of 2 lemons
- 1 tablespoon dry oregano
- 1 tablespoon fresh thyme
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (more if you like spicy)
- 12 garlic cloves, peeled and minced
For Chicken
- 3 1/2 lb whole chicken
- Salt, as needed (for seasoning)
Instructions
- Spatchcock the chicken: Place the whole chicken on a cutting board with the backbone facing you. Using sturdy kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the chicken and press down firmly on the breasts to flatten. Remove the wing tips for even cooking.
- Season the chicken: Pat the chicken dry with paper towels. Generously season all over, including underneath the skin, with salt to enhance flavor and help the skin crisp up.
- Mix the marinade: In a small bowl, combine olive oil, lemon juice and zest, dry oregano, fresh thyme, coriander, paprika, cumin, black pepper, cayenne pepper, and minced garlic cloves. Stir well to blend all the flavors.
- Apply the marinade: Place the chicken flat in a large dish with sides to contain the marinade. Rub most of the marinade underneath the skin for maximum flavor penetration, then apply some on the back side as well. Keep the skin side facing up. Cover and refrigerate to marinate for 2 to 4 hours.
- Grill the chicken: Preheat an outdoor grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking. Place the chicken skin-side up over indirect heat by turning off the burner(s) directly beneath the chicken and turning on the surrounding burners. Cover the grill and cook for 45 minutes to 1 hour, or until the internal temperature reaches 165°F. Rotate periodically to ensure even browning.
- Rest and serve: Remove the chicken from the grill. Let it rest for 10 minutes to allow juices to redistribute before slicing and serving.
Notes
- Spatchcocking helps the chicken cook evenly and reduces grill time.
- Marinating under the skin infuses deep flavor and keeps the meat juicy.
- Indirect grilling prevents flare-ups and allows the chicken to cook thoroughly without burning.
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Resting after grilling keeps the chicken moist and tender.
Find it online: https://deliciousyum.com/juicy-grilled-whole-chicken-recipe/
