Grilled Spice-Rubbed Whole Chicken

Photo: Randy Mayor; Styling: Cindy Barr
Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
Ingredients
- 1 1/2 teaspoons brown sugar
- 1 1/4 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1 (4-pound) whole chicken
- Cooking spray
Preparation
1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in middle.
2. Combine first 7 ingredients; set aside.
3. Remove and discard giblets and neck from chicken. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.
4. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. Move chicken over indirect heat; cover and cook 45 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Transfer chicken to a cutting board; let rest 10 minutes. Discard skin.
Wine note: An economical meal can include wine. With Grilled Spice-Rubbed Whole Chicken, look to Australia. The Little Penguin Chardonnay 2008 ($6) has juicy stone fruit and mango flavors that couple nicely with the chicken's sweet meat, while a touch of toasty oak helps it to integrate with smoky grilled flavors and eclectic spices. Jeffery Lindenmuth
Nutritional Information
- Calories:
- 270
- Fat:
- 6.5g (sat 1.6g,mono 1.9g,poly 1.6g)
- Protein:
- 47.3g
- Carbohydrate:
- 2.6g
- Fiber:
- 0.6g
- Cholesterol:
- 150mg
- Iron:
- 2.8mg
- Sodium:
- 657mg
- Calcium:
- 40mg
Member Ratings and Reviews
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If you follow the cooking instructions exactly, this is the juiciest, most perfect chicken ever! Definitely put some of the rub on the legs and thighs.08/03/09
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This was delicious! I love the idea of doing the chicken on the grill, so it doesn't heat up the house. I was a little confused about the instructions to cut along the backbone (this was my first time cooking a whole chicken) - reading another recipe later that described butterflying a whole chicken, I believe that I was supposed to spread the chicken out on the grill, but I didn't realize that, so I just folded it back up and laid it on the grill as if I hadn't cut along the backbone. This meant that it took longer than 45 minutes, but it still came out fine. I agree with the earlier poster that the breast is really the only part that gets the spice rub - next time I'll be sure to sprinkle it on the legs and thighs too. I served it with a tomato-peach salad and grilled corn, for a really great summer meal. The only reason I didn't give it 5 stars is because the butterflying instructions were unclear - next time I'll do it differently and the recipe will be a keeper.07/17/09




