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At-Attention Grilled Chicken

After years of making this recipe, I have yet to find a better grilled chicken. The cooking technique makes it so juicy and tender, you won’t want to fix a whole chicken any other way.—Shirley Hodge, Bangor, Pennsylvania
  • Total Time
    Prep: 15 min. + marinating Grill: 1-1/4 hours + standing
  • Makes
    6 servings

Ingredients

  • 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
  • 1 tablespoon grated lemon zest
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon ground nutmeg
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 tablespoon olive oil
  • 1 can (12 ounces) beer or nonalcoholic beer

Directions

  • In a small bowl, mix the first eight ingredients. Place chicken on a large plate; tuck under wings. With fingers, carefully loosen skin from chicken breast; rub oil and 2 tablespoons thyme mixture under skin. Rub remaining mixture over skin. Refrigerate, covered, at least 1 hour or overnight.
  • Prepare grill for indirect heat, using a drip pan. Remove a third of the beer from can. Using a can opener, make additional large holes in top of can. Cover bottom and sides of can with heavy-duty foil, wrapping tightly. Carefully slide chicken over foil, neck end up.
  • Stand chicken over drip pan, spreading legs slightly to secure. Grill chicken, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  • Carefully remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

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