The simplicity of grilling always amazes me. It is often quick, easy, always delicious, assuming that you didn't burn it, you feel accomplished when serving a meal to your family. I personally like to grill because it gets me out of the house, inspires creativity and brings me a sense of calm that is difficult to embrace with a hectic family schedule. Besides, grilling a whole chicken is about as easy at it gets!
Today, I needed some chicken meat for enchiladas.
My options consisted of three – go to store and buy a ready cooked chicken, bake a whole chicken in the house or grill a whole chicken outdoors … Hmmm.
Grill, chicken, outdoors, fresh air, happy grilling time … No brainier, I went with the outdoor solution.
Whole chickens can easily be cooked on the grill or in my case in a cast iron skillet on the grill.
Grilling tools you will need:
Gas or Charcoal grill
Indirect heat zone
8 – 10 inch Cast Iron Skillet
Heat resistant gloves
WATCH – “What is Zone Grilling”
Grilled Whole Chicken Recipe
Ingredients
1 whole chicken, rinsed and patted dry
1 large onion, sliced
1/4 cup olive oil
chicken rub of your choice
1/2 packet of fresh “Poultry herbs”
3 – 4 cloves garlic, smashed
Directions
Pre-heat grill to 425°F. set for indirect heat zone.
Place sliced onions on bottom of cast iron skillet.
Insert fresh poultry herbs and garlic into cavity of chicken.
Apply olive oil to surface of chicken.
Sprinkle chicken with your choice of rub.
Place whole chicken on top of sliced onions.
Insert skillet, with chicken, into the middle of your indirect heat zone.
Bake at 425°F for 15 minutes.
Reduce heat to 325°F and continue baking until the internal temperature reaches 165°F when inserted into the thigh.
- 1 whole chicken, rinsed and patted dry
- 1 large onion, sliced
- ¼ cup olive oil
- chicken rub of your choice
- ½ packet of fresh “Poultry herbs”
- 3 – 4 cloves garlic, smashed
- Pre-heat grill to 425°F. set for indirect heat zone.
- Place sliced onions on bottom of cast iron skillet.
- Insert fresh poultry herbs and garlic into cavity of chicken.
- Apply olive oil to surface of chicken.
- Sprinkle chicken with your choice of rub.
- Place whole chicken on top of sliced onions.
- Insert skillet, with chicken, into the middle of your indirect heat zone.
- Bake at 425°F for 15 minutes.
- Reduce heat to 325°F and continue baking until the internal temperature reaches 165°F when inserted into the thigh.
