WHOLE CHICKEN ON THE GRILL
I’ve made chicken 342 different ways, and this is by far my absolute favorite way. No chopping, no hot oven, no need to get your hands dirty. It starts off with a whole chicken that has been butterflied. The actual term is “spatchcocked” but that doesn’t sound as pretty as “butterflied.”
I asked my butcher to spatchcock it for me and I ask him to leave the backbone (for soup!) The recipe starts off with a dry rub and it’s cooked low and slow until it’s tender and oh so delicious. Then, just when you think it doesn’t get any better, you daust it with fresh, tangy, and flavorful chimichurri sauce.
The rub
- 2 tbsp Brown sugar
- 2 tbsp Salt
- 2 tbsp Paprika
- 2 tbsp Garlic powder
- 1 tsp Pepper
- 5 lb Chicken, spatchcocked
Chimichurri sauce
- 1 bunch of parsley
- 1 bunch of cilantro
- 1/4 white onion chopped
- 1 tablespoon of garlic powder
- 3/4 cup of olive oil
- 1/2 tsp Salt
- 3 tbsp Lemon juice
Not an actual ingredient but I use a brick that I wrap in aluminum foil to weigh the chicken down so it can cook evenly.
- In a small bowl, mix together all of the rub ingredients.
- Pat chicken dry using a paper towel, make sure it’s REALLY dry
- Using your hands, coat the chicken on all sides with the rub
- Heat your grill to medium-high heat
- Once the grill is preheated brush the grates with olive oil
- Grill the chicken skin side down over direct heat and place the brick over the chicken to push it down. Cook for 8-10 minutes or until brown, crispy and charred. Watch it carefully. I have to turn my chicken periodically because my grill has “hot spots”
- In the meantime – combine all chimichurri ingredients in a tall mason jar and use an immersion blender to blend all of the ingredients. Set in the fridge until the chicken is ready.
- After the skin is crispy turn the heat down to low and turn the chicken over. Place the brick on top of the chicken and let the grill do its magic.
- Let it cook for 45 minutes or until the thickest part of the meat registers 165°F
- While the chicken is cooking, add all of the chimichurri ingredients to a large mason jar and use an immersion blender to roughly blend the ingredients.
- Once the chicken is cooked, remove it from the grill and let it rest for 10-15 minutes before carving.
- Serve with grilled veggies over a bed of arugula!
ENJOY!
I have a few more recipes here and you can check them out here!
recipe adapted from here
Lastly, if you make EASIEST WHOLE CHICKEN ON THE GRILL, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
