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Tanner Rahl

Juicy, Crispy Grilled Chicken

A crispy, juicy whole grilled chicken, spatchcocked to ensure maximum flavor.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

  • 1 whole chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1/4 tablespoon cayenne
  • 1/4 tablespoon coriander
  • 2 tablespoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lemon

Method
 

  1. Mix the mustard, oil and lemon juice and mix together
  2. Next mix together the spices in a small bowl and set aside
  3. Spatchcock (Recommended): Use kitchen shears to remove the backbone and flatten the chicken for faster, more even cooking.
  4. 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.
  5. Optional - Prep the Night Before: For best results, season and leave the chicken uncovered in the refrigerator overnight to dry out the skin further.
  6. Grilling Process (Indirect Heat)
  7. 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.
  8. Initial Sear (Optional but Recommended): Place the chicken skin-side down over direct heat for 2-5 minutes to get a good char.
  9. 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.
  10. 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).
  11. Finish/Crisp: If desired, flip the bird directly over the coals for 2-5 minutes at the end to get extra crispy skin.
  12. Once cooked (165 degrees), remove chicken from grill and let it rest for 10 minutes before carving and serving