Grilled Half Chicken Recipe

Prep and Season

Pat the half chicken dry with paper towels. Rub 2 tbs olive oil evenly over the skin and under any loosened skin. Season the cavity and skin with 1.5 tsp kosher salt and 1 tsp black pepper.

Apply Coffee Rub

Mix the Coffee Rub ingredients (see Coffee Rub section) into a uniform paste or dry rub. Generously press the coffee rub onto the skin side and exposed meat, covering both breast and thigh portions. Let rest at room temperature for 20–30 minutes to meld flavors (or refrigerate up to 2 hours; bring back to room temperature before grilling).

Grill — Indirect Heat Method

Prepare a grill for two-zone cooking: one side medium-high direct heat, the other medium-low indirect. Oil the grill grates. Place the chicken skin-side up over indirect heat, cover, and grill for 20–25 minutes until the internal temperature in the thickest part of the thigh reaches about 155°F (68°C). Then move the chicken over direct heat, skin-side down, for 2–4 minutes to crisp and char the skin slightly, watching carefully to avoid burning. Return to indirect heat and continue until thigh temperature reaches 165°F (74°C). Total cook time typically 30–40 minutes depending on grill and bird size.

Carryover Rest

Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing. This allows juices to redistribute and the final temperature to rise a few degrees.

In a small bowl combine 2 tsp ground coffee, 1 tbs brown sugar, 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp coriander, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp fine sea salt, and 0.5 tsp black pepper. Stir thoroughly to break up any clumps. Use immediately to rub the chicken as described in Grilled Half Chicken section. Any leftover rub can be stored in an airtight jar for up to 2 weeks.

Assemble Slaw

Combine 1 cup julienned beetroot, 0.5 cup julienned green apple, 0.5 cup thinly sliced red cabbage, and 2 tbs chopped parsley in a mixing bowl.

Make Dressing

Whisk together 1 tbs rice vinegar, 1 tsp fresh lemon juice, 1 tsp honey, 1 tbs extra-virgin olive oil, 0.5 tsp fine sea salt, and 0.25 tsp black pepper until emulsified.

Dress and Rest

Pour the dressing over the vegetables and toss to coat evenly. Let the slaw rest for at least 10 minutes at room temperature to soften the beets and allow flavors to marry. Taste and adjust seasoning with more salt or lemon if needed before serving.

Soak Raisins

Place 0.5 cup golden raisins in a heatproof bowl and pour 0.5 cup hot water over them. Let soak for 10 minutes to plump, then drain, reserving the soaking liquid.

Sauté Aromatics

In a small saucepan, melt 1 tbs unsalted butter over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove. Cook, stirring, until softened and fragrant, about 2–3 minutes, without browning.

Build the Sauce

Add the drained raisins to the pan along with 1 tsp brown sugar, 1 tbs red wine vinegar, 1 tsp soy sauce, 0.25 tsp ground cinnamon, 0.125 tsp ground allspice, and 0.5 cup chicken stock. Stir and bring to a gentle simmer. If the pan looks dry, add up to 2 tbs of the reserved raisin soaking liquid for extra moisture and flavor. Simmer uncovered for 6–8 minutes until the sauce thickens slightly and the flavors concentrate.

Finish and Blend

Remove from heat and stir in 1 tsp lemon zest, 0.5 tbs fresh lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper. For a smoother sauce, transfer to a blender or use an immersion blender and purée to your desired consistency (leave it slightly chunky if you prefer texture). Return to low heat to warm through before serving. Taste and adjust seasoning.

Slice the rested grilled half chicken into portions: separate the thigh and drumstick if desired and slice the breast across the grain. Spoon 2–3 tbs of the warm Spiced Raisin Sauce over the chicken or serve the sauce on the side. Plate with a generous mound of Beetroot Slaw. Garnish with fresh thyme sprigs and lemon wedges. Serve immediately.