At-Attention Grilled Chicken Recipe
At-Attention Grilled Chicken Recipe photo by Taste of Home
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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 (0 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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hotfudgesundae User ID: 3463962 242783
Reviewed Jan. 28, 2016

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

klamgs User ID: 2752584 117616
Reviewed Mar. 12, 2014

"Moist and tasty"

parksville User ID: 1598935 184594
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!"

CharlotteBaillargeon User ID: 1418919 192070
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."

travelingwhisk User ID: 7108673 179374
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"

kiddiecorral User ID: 266679 184593
Reviewed Jun. 26, 2013

"fantastic you may need to cook more than one at a time"

brmollen User ID: 6654936 184592
Reviewed Mar. 27, 2013

"The chicken is so tender and the flavor is great."

fishrgal User ID: 1182152 184591
Reviewed Nov. 12, 2012

"I was skeptical about this recipe due to the odd assortment of herbs and spices. But I have never had a TOH recipe fail me yet so I tried it. Didn't have time to marinate, just went ahead and followed the rest of the recipe exactly and just have to say, it was the best way of grilling chicken I have ever tried! We all loved it, and will definately make this way again."

EAW9414 User ID: 3055522 150419
Reviewed Jul. 1, 2012

"i made this today i put it in my deep fryer

and it turns out better then grilling it."

mdilly User ID: 6376269 196515
Reviewed May. 24, 2012

"I put a half of a lemon or onion on the neck opening.It seals in the steam.Yum!"

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