1/2 Chicken Recipe
A chicken breast and a leg, served on the bone with crispy skin. Flame-grilled in your favourite spice.
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Ingredients
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Chicken
Spice rub (your favourite spice)
Oil & Finish
Method
Prep & Season
Trim and dry
Pat the chicken half very dry with paper towels — get under the skin where possible without tearing it. Dry skin = crisp skin.
Salt the cavity and skin
Sprinkle 1 tablespoon of the kosher salt evenly over the meat side (under the skin where possible) and 1/2 tablespoon over the skin. Add the freshly ground black pepper over the whole piece.
Make the spice rub
In a small bowl combine smoked paprika, ground cumin, garlic powder, onion powder, ground coriander, cayenne pepper, and brown sugar. Mix until uniform.
Oil and rub
Brush the chicken skin lightly with the neutral oil. Rub the spice mixture evenly over the skin and the meat side, pressing gently so it adheres, making sure both breast and leg are evenly coated.
Rest to hydrate (optional)
If time allows, place the seasoned chicken uncovered in the refrigerator for 30–60 minutes to let the salt penetrate and the skin dry for extra crispiness. Remove from refrigerator 20 minutes before cooking to come toward room temperature.
Grilling (Flame-grill)
Sear skin side
Place the chicken skin-side down over the hot direct zone. Sear 4–6 minutes without moving, until the skin is deeply browned and starting to crisp. Watch for flare-ups; move briefly if flames get too high.
Finish over indirect heat
After searing, move the chicken to the indirect (cooler) side, skin-side up, and close the lid. Cook until internal temperature reaches 160°F (71°C) in the thickest part of the breast and 175°F (79°C) near the thigh bone—usually another 20–30 minutes depending on grill and bird size. Rotate as needed for even cooking.
Crisp and check doneness
If the skin needs more crisping at the end, move briefly back to direct heat skin-side down for 1–2 minutes while watching carefully. Confirm final internal temps with an instant-read thermometer; carryover will bring breast to a safe 165°F (74°C).
Rest & Serve
Remove the chicken from the grill and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.