1530 minutes
Grilled whole chicken with crispy skin and juicy meat, seasoned with olive oil, salt, and pepper, and optional fresh herbs, lemon zest, and coriander seeds.
Whole Chicken, backbone removed and flattened
0 lb
Olive Oil, brushed
tablespoons
Salt, seasoned
teaspoons
Black Pepper, freshly ground
teaspoons
Fresh Herbs (Optional), marinated
tablespoons
Lemon Zest (optional), grated
teaspoons
Coriander Seeds (optional), crushed
teaspoons
1. Prepare the Chicken
Using poultry shears or a sharp knife, carefully remove the backbone from the chicken. Press down on the breastbone until the chicken lies flat.
2. Season the Chicken
Brush the entire chicken generously with olive oil. Season the chicken liberally with salt and freshly ground black pepper. Optionally, marinate the chicken with fresh herbs, grated lemon zest, and crushed coriander seeds. Place the chicken in the refrigerator to rest overnight.
3. Prepare for Grilling
An hour before grilling, take the chicken out of the refrigerator to reach room temperature. Prepare the grill by lighting the coals until they are medium-hot and covered with white ash. Set the grill grate about 5 or 6 inches above the coals.
4. Grilling the Chicken - First Side
Place the chicken on the grill, bone side down, and grill for about 10 to 15 minutes until the bone side is nicely browned.
5. Grilling the Chicken - Second Side
Turn the chicken over and continue grilling for another 10 to 15 minutes, allowing the skin to become brown and crispy.
6. Finish Grilling
Keep grilling and turning the chicken every 5 minutes for an additional 30 to 40 minutes, using tongs to handle it carefully. Check for doneness by slicing into the thigh; the juices should run clear. Move the chicken to a cooler part of the grill if it cooks too quickly.
7. Rest and Serve
Once perfectly grilled, let the chicken rest for about 10 minutes before serving. Optionally, brush your favorite sauce on the chicken about 10 minutes before it finishes grilling.
Removing the backbone to lay the chicken flat for more even cooking and faster grilling.
Check doneness with an instant-read thermometer, aiming for 165°F in the thickest part of the thigh.
Establish a two-zone fire for searing and slow roasting, promoting crispy skin and even cooking.
Allow the chicken to rest for 10-15 minutes after grilling for juice redistribution and increased succulence.
Enhance juiciness and flavor with a wet or dry brine using salt, aromatics, and herbs.
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