At-Attention Grilled Chicken Recipe
At-Attention Grilled Chicken Recipe photo by Taste of Home

At-Attention Grilled Chicken Recipe

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After years of making this recipe, I have yet to find a better grilled chicken. The cooking technique makes it so juicy and tender, you won’t want to fix a whole chicken any other way.—Shirley Hodge, Bangor, Pennsylvania
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/4 hours + standing
MAKES: 6 servings


  • 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
  • 1 tablespoon grated lemon peel
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon ground nutmeg
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 tablespoon olive oil
  • 1 can (12 ounces) beer or nonalcoholic beer

Nutritional Facts

4 ounces cooked chicken: 322 calories, 19g fat (5g saturated fat), 104mg cholesterol, 498mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 33g protein


  1. In a small bowl, mix the first eight ingredients. Place chicken on a large plate; tuck under wings. With fingers, carefully loosen skin from chicken breast; rub oil and 2 tablespoons thyme mixture under skin. Rub remaining mixture over skin. Refrigerate, covered, at least 1 hour or overnight.
  2. Prepare grill for indirect heat, using a drip pan. Remove a third of the beer from can. Using a can opener, make additional large holes in top of can. Cover bottom and sides of can with heavy-duty foil, wrapping tightly. Carefully slide chicken over foil, neck end up.
  3. Stand chicken over drip pan, spreading legs slightly to secure. Grill chicken, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  4. Carefully remove chicken from grill; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
Originally published as At-Attention Grilled Chicken in Country Woman June/July 2011, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 28, 2016

"Yummy tasting with excellent tender, moist meat. This is my new favorite way to cook a whole chicken!"

Reviewed Mar. 12, 2014

"Moist and tasty"

Reviewed Aug. 30, 2013

"Easy, delicious, very moist. Put a chunk of onion in the neck to seal in the steam. Barbecued a 4 lb. 4 oz. roasting chicken in 1 hr 10 min. This is now my go-to bbq chicken recipe! Fantastic!"

Reviewed Aug. 26, 2013

"No stars showing...I hope I clicked on 5 because this was wonderfully moist and tastey. We had so much fun sitting and nibbling while smelling the chicken cook. I would only like to add that you make sure to clean the can before using it for cooking the chicken on. Thank you."

Reviewed Aug. 20, 2013

"cooked it in the oven for 1.5 hours at 350, sub'd Italian seasoning for thyme and garlic salt pepper combo for salt and pepper. was moist"

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