Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled whole chicken with a slightly chatted part.

Grilled Whole Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 1 hr 30 minutes
  • Total Time: 0 hours
  • Yield: 6 1x
  • Category: Chicken
  • Method: Grill
  • Cuisine: American

Description

This easy grilled whole chicken recipe is crispy on the outside, juicy on the inside and covered in a smokey spice rub for the best bite!

Ingredients

Scale
  • 5–6 lb whole chicken

Spice Rub:

  • 1 tablespoon of garlic powder
  • 1 tablespoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon dry rosemary
  • 1/2 tablespoon of sea salt
  • 1 teaspoon of ground black pepper
  • 2 1/2 tablespoons avocado oil

Instructions

For Gas Grills:

  1. Preheat grill to medium hot heat, 375-400°F.
  2. Make spice rub, to a bowl add garlic powder, ground cumin, ground coriander, smoked paprika, dry rosemary, salt and pepper. Then pour in the avocado oil. Stir around until well combined. Set aside.
  3. Remove the chicken from its packaging and thoroughly pat dry with a paper towel.
  4. Using a grill brush, brush the spice rub all over the chicken. (both sides including the inside cavity.) Once the chicken is completely covered, place the chicken upright on a vertical roaster (legs at the bottom).
  5. Turn off one grill burner to create a spot for indirect heat and place the chicken there. Close the grill. Be sure to keep the grill at a constant 375-400°F the entire grilling process, you may need to check it occasionally.
  6. Grill whole chicken for 15-20 minutes per pound or until an instant-read thermometer reaches 160°F. Once the chicken reaches temperature, remove it from the grill and rest for at least 15 minutes. The carryover cooking will get it to 165°F. 

For Charcoal Grills:

  1. Light a chimney full of charcoal. When coals are ready, pour them evenly over one-half of your grill. Cover and allow the grill to preheat for at least 5 minutes.
  2. Make spice rub, to a bowl add garlic powder, ground cumin, ground coriander, smoked paprika, dry rosemary, salt and pepper. Then pour in the avocado oil. Stir around until well combined. Set aside.
  3. Remove the chicken from its packaging and thoroughly pat dry with a paper towel.
  4. Using a grill brush, brush the spice rub all over the chicken. (both sides including the inside cavity). Once the chicken is completely covered, place the chicken upright on a vertical roaster (legs at the bottom).
  5. Turn off one grill burner to create a spot for indirect heat and place the chicken there. Close the grill. Be sure to keep the grill at a constant 375-400°F the entire grilling process, you may need to check it and adjust vents on occasion to maintain this temperature.
  6. Grill whole chicken for 15-20 minutes per pound or until an instant-read thermometer reaches 160°F. Once the chicken reaches temperature, remove it from the grill and rest for at least 15 minutes. The carryover cooking will get it to 165°F. 

Find it online: https://www.joyfulhealthyeats.com/grilled-whole-chicken/