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Juicy, Crispy Grilled Chicken
Ingredients
Method
- Mix the mustard, oil and lemon juice and mix together
- Next mix together the spices in a small bowl and set aside
- Spatchcock (Recommended): Use kitchen shears to remove the backbone and flatten the chicken for faster, more even cooking.
- Dry and Season: Pat the chicken thoroughly dry with paper towels to ensure crispy skin. Rub with oil, then apply a dry rub of salt, garlic powder, pepper, and paprika.
- Optional - Prep the Night Before: For best results, season and leave the chicken uncovered in the refrigerator overnight to dry out the skin further.
- Grilling Process (Indirect Heat)
- Set Up Grill: Create a two-zone fire by putting hot coals on one side of a charcoal grill, or lighting only one side of a gas grill. Aim for a grill temperature of roughly 350-400°F.
- Initial Sear (Optional but Recommended): Place the chicken skin-side down over direct heat for 2-5 minutes to get a good char.
- Indirect Cooking: Move the chicken to the cool side (indirect heat), with the legs facing the hot side if possible. Place the bird skin-side up.
- Cover and Roast: Close the grill lid and cook for about 45 minutes to 1 hour, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
- Finish/Crisp: If desired, flip the bird directly over the coals for 2-5 minutes at the end to get extra crispy skin.
- Once cooked (165 degrees), remove chicken from grill and let it rest for 10 minutes before carving and serving
