At-Attention Grilled Chicken
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/4 hours + standing
YIELD: 6 servings.
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
Ingredients
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3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
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1 tablespoon grated lemon zest
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1 tablespoon ground cumin
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1 teaspoon salt
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1 teaspoon ground allspice
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1 teaspoon chili powder
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1 teaspoon pepper
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1/2 teaspoon ground nutmeg
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1 broiler/fryer chicken (3 to 4 pounds)
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1 tablespoon olive oil
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1 can (12 ounces) beer or nonalcoholic beer
Directions
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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.
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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.
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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°.
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4.
Carefully remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
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