Prep Time: 20 minutes, Cook Time: 50 mins, Total Time: 1 hours 10 mins, Makes: 4 servings.
This Juicy Grilled Whole Chicken is tender on the inside with perfectly crispy skin on the outside. Coated in a flavorful homemade spice blend, this recipe is sure to elevate your grilling game to the next level.
Ingredients
Whole Chicken
3-4lb whole chicken, Smart Chicken
2 tablespoons avocado oil, plus more for the grill grates
1.5 tablespoons spice blend
For the Spice Blend:
2 tablespoons smoked paprika
2 tablespoons chili powder
1 tablespoon cumin
½ teaspoon cayenne
2 teaspoons kosher salt
Directions
Mix the Spice Blend: Combine smoked paprika, chili powder, cayenne, cumin and kosher salt. Mix well. This spice blend recipe makes more spice blend than needed. Store extra spice blend in a spice jar for future use.
Heat the Grill: Preheat your grill to 400 - 425 degrees Fahrenheit. Make sure all the burners are on so that the grill grates are nice and hot. Clean the grill grates well.
Prepare the Chicken: Grab a the whole Smart Chicken. Spatchcock the chicken by carefully removing the backbone with poultry scissors. Cut the breastbone in half so the chicken can as flat as possible.
Flip the chicken oven and pat it dry with a paper towel. Make sure it is as dry as possible. Add about 2 tablespoons of avocado oil and 1.5 tablespoons of the homemade spice blend. Rub the bird until it is well coated in the spices and oil.
Grill the Chicken: Lubricate the grill grates with avocado oil right before you are ready to grill the chicken. This will prevent the chicken from sticking to the grill. See steps above for the best way to safely lubricate the grill grates.
Next, TURN OFF the center burner but keep the two burners on the right and left of the center burner on.
Place the bird on the grill grates situated over the center burner, breast side up. Close the lid. Monitor the heat to make sure it reaches and stays between 400- 425 degrees. If it gets too hot, open the lid and adjust the heat dials accordingly.
Allow the chicken to grill for 40-50 minutes or until the juices run clear and the thickest part of the chicken reaches 165 degrees Fahrenheit.
On smaller grills, the burners on the left and right might reach the sides of the chicken. If it begins to get too brown, simply rotate the bird 90 degrees and allow it to finish cooking.
Remove the chicken from the grill, and let it rest for 10 minutes before slicing. Serve hot and enjoy.
How to Store: Store leftover chicken in an airtight container for 4-5 days in the refrigerator. Reheat in a pan or in the microwave. Extra spice blend can be stored in a spice jar for future recipes.
Nutrition
serving: 1 serving or 1/4 of the entire chicken, calories: 808kcal, carbohydrates: 4g, protein: 64g, fat: 58g, saturated fat: 16g, polyunsaturated fat: 12g, monounsaturated fat: 26g, trans fat: 0.3g, cholesterol: 255mg, sodium: 240mg, potassium: 713mg, fiber: 2g, sugar: 0.2g, vitamin a: 571IU, vitamin c: 6mg, calcium: 126mg, iron: 5mg
