Whole Chicken Recipe
Two breasts and two legs, served on the bone and flame-grilled in your favourite spice.
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Ingredients
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Whole Chicken Preparation
Favorite Spice Blend (Dry Rub)
Finishing & Serving
Method
Whole Chicken Preparation
Prepare and dry
If the chicken is whole and not already halved/spatchcocked, remove the backbone with kitchen shears and flatten (spatchcock) or cut into two breast halves and separate legs, leaving the bones on. Pat all pieces very dry with paper towels—this helps the skin crisp and the rub stick.
Oil and season
Place the chicken pieces on a tray. Drizzle with 3 tbs olive oil and rub to coat all surfaces evenly. Sprinkle 2 tsp kosher salt and 1 tsp freshly ground black pepper over both sides and under skin where possible.
Favorite Spice Blend (Dry Rub)
Mix rub
In a small bowl combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1/4 tsp cayenne (optional), and 1 tsp brown sugar (optional). Stir until uniform.
Apply rub
Evenly sprinkle the spice blend over both sides of each chicken piece and gently rub it into the skin and under the skin where possible, ensuring breasts and legs get an even coating. Let the rubbed chicken rest at room temperature for 20–30 minutes, or refrigerate up to 2 hours for deeper flavor (if refrigerating, bring back to room temp 30 minutes before cooking).
Grilling (Flame-Grilling)
Build a medium-high fire for direct/indirect grilling: heat one side of the grill to medium-high (approx. 375–425°F / 190–220°C) and leave the other side cooler for indirect cooking. If using gas, light one burner and leave another off to create a cooler zone.
Place the chicken pieces skin-side down over the hot side of the grill to sear for 3–4 minutes until well browned and lightly charred. Monitor closely to avoid flare-ups; move pieces briefly if flames surge.
After searing, move the pieces to the cooler side (indirect heat), skin-side up for breasts and skin-side down initially for legs if they are thicker. Close the lid and grill until the internal temperature reaches 165°F (74°C) at the thickest part of the breast and 175–180°F (79–82°C) for the thigh near the bone. This typically takes 20–30 minutes depending on piece size and grill temperature—check with an instant-read thermometer.
Once done, move chicken to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute.