Tender & Juicy Whole Grilled Chicken
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat12gram
Protein45gram
Ingredients
- Whole chicken (preferably organic, about 1.5 kg) - choose a firm chicken with no unpleasant odor1.5 kg
- Olive oil - use extra virgin for best flavor2 tbsp
- Salt - preferably kosher or sea salt for better seasoning1.5 tsp
- Black pepper - freshly ground for best taste1 tsp
- Garlic powder - or 3 garlic cloves minced fresh1 tsp
- Paprika - for a mild smoky flavor1 tsp
- Lemon - for fresh juice and optional garnish1 piece
- Fresh herbs (such as rosemary or thyme) - optional but adds great aroma2 tbsp
This recipe will guide you through grilling a whole chicken to tender, juicy perfection with a crisp, flavorful skin. The secret ingredients are simple, the method clear, and the outcome deliciously rewarding! The total cost of ingredients is approximately $12 (EUR 11, £9, INR 900). The grilled whole chicken yields 4 servings and contains about 350 kcal per serving. It suits a medium-difficulty level with a total time of approximately 1 hour and 15 minutes from prep to finish. This recipe fits well with a balanced diet and emphasizes food safety every step of the way to ensure a healthy, tasty meal.
Preparation instructions
Prepare the whole chicken
1Remove the chicken from the fridge about 30 minutes before grilling to bring it to room temperature for even cooking. Remove any giblets from the cavity, rinse the chicken inside and out with cold water, and pat dry thoroughly with paper towels to help get crispy skin.
Preheat and prepare the grill
2Preheat your grill to medium heat, around 180°C (350°F). Clean the grates well and oil them lightly to prevent sticking.
Season the chicken
3Rub the entire chicken, including inside the cavity, with olive oil. Mix salt, black pepper, garlic powder, and paprika together, then rub the seasoning evenly all over the chicken. Squeeze lemon juice over it and put lemon halves and fresh herbs inside the cavity for aroma.
Start grilling the chicken
4Place the chicken breast side up on the grill over indirect heat (not directly over flames). Close the lid and grill for about 60 minutes, turning the chicken every 15 minutes for even cooking and to avoid burning.
Check temperature for safe cooking
5Use a meat thermometer inserted into the thickest part of the thigh (avoiding bone) to check the internal temperature. The chicken is safe and done when it reaches 74°C (165°F) for poultry. This ensures all harmful bacteria are eliminated.
Rest the grilled chicken
6Once cooked, remove the chicken from the grill and cover loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute, making it tender and juicy.
Cooking Tips
1Avoid cross-contamination by using different utensils and cutting boards for raw chicken and other foods.
2If you don't have a meat thermometer, check doneness by piercing the thigh – the juices should run clear, not pink.
3For extra flavor, marinate the chicken overnight in a mix of olive oil, lemon juice, and herbs.
4If you have flare-ups on the grill, move the chicken to a cooler part to prevent burning.
Equipment
- Grill (charcoal or gas)
- Meat thermometer
- Tongs
- Basting brush (optional)
- Sharp knife
- Kitchen timer
Shopping List
- [ ] Whole chicken (about 1.5 kg) - $8 (Choose fresh chicken with firm flesh and no strong odor.)
- [ ] Olive oil (small bottle) - $3 (Opt for extra virgin for best flavor.)
- [ ] Salt (kosher or sea salt) - $1 (Usually affordable and better for seasoning.)
- [ ] Black pepper (ground or whole to grind fresh) - $1.50
- [ ] Garlic powder or fresh garlic - $0.50
- [ ] Paprika powder - $1
- [ ] Lemon - $0.50 (Choose firm, heavy lemons.)
- [ ] Fresh herbs like rosemary or thyme - $2 (Optional, but aromatic.)
Total approx. $17 (varies by location)
FAQ
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach at least 74°C (165°F) in the thickest part of the thigh.
Can I grill a frozen chicken?
No, always thaw the chicken fully in the fridge before grilling to ensure even cooking and food safety.
What if I don't have a grill?
You can roast the chicken in the oven at 190°C (375°F) using the same seasoning and cooking it for about 1 hour 20 minutes.
How do I avoid dry chicken?
Bring the chicken to room temperature before cooking, avoid overcooking, and let it rest after cooking to retain juices.