Whenever whole chickens are on sale, I buy several. They are a great way to have chicken on hand for quick meals. If I don’t cook the chickens right away, I throw them in the freezer. I had several in the freezer and needed to do something with them. But it is summer and who wants to heat up their house while boiling or roasting a chicken.
I started looking into roasting a chicken on the grill. Lots of the recipes had you butterfly the chicken, and I didn’t want to do that. It is possible to grill a whole chicken without butterflying it or cutting it up without drying the meat out. The whole chicken turned out beautiful and delicious and didn’t take very long.
- 1 whole chicken
- 2 Tbsp olive oil
- 1 tsp seasoning of your choice season salt or something similar
- 2 cloves garlic minced
- 1 tsp lemon juice
- 1/4 tsp ground pepper
- kitchen twine
- Preheat grill by turning it on high for 15 minutes.
- In a small bowl mix oil, seasoning, garlic, lemon juice, and pepper together.
- Remove neck and giblets from chicken. (Chicken needs to be thawed if previously frozen.) Brush chicken with oil mixture. Lift skin over the breast and rub oil mixture under the skin onto the breast meat. Tie legs together with kitchen twine and tuck wings under.
- Clean grill grates as needed. If your grill has 3 heating elements, turn the center one off and the outside two to medium. If you have 4 heating elements, turn the center two off and the outside two to medium.
- Place the chicken breast side up in the center of the grill. You want medium indirect heat. Roast for 1 - 1.5 hours. You want the breast meat to be 160 degrees and the leg meat to be 170 degrees.
- Remove from grill and allow to rest for 10 minutes. Cut and enjoy.
Don’t forget to pin!