Whole Chicken on the Grill

Kim Conte
Food & Party

My family is now addicted to this recipe for  Whole Chicken on the Grill, which I found in a local magazine here in Chicago. It has a charred, crispy exterior, a succulent interior, and is perfect with grilled red potatoes and corn on the cob!

Whole Chicken on the Grill from Time Out Chicago

1 whole chicken (about 3 lbs), backbone removed

2.5 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil

1 tablespoon espelette pepper (I used smoked paprika instead)

1 tablespoon dried oregano

1.5 tablespoon brown sugar

2 cloves garlic, sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine all ingredients except chicken in a bowl. Add chicken and toss to coat. Marinate in refrigerator at least one hour or overnight. Heat charcoals on one side of the grill only (or light half of a gas grill). Grill chicken skin-side down over indirect heat (away from the coals), covered. Baste the chicken every five minutes with the marinade for about 30 minutes or until juices run clear when you cut into the chicken. (Our wasn't thoroughly cooked after 30 minutes, so we finished it in the broiler for about 10 minutes.) Remove from grill and let rest five minutes. Squeeze the juice of about half a lemon onto chicken, carve with a sharp boning knife and serve.

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