Taste the Air-Chilled Difference®

Spicy Whole Grilled Chicken

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Spicy Whole Grilled Chicken
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon thyme leaves
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 whole Smart Chicken

In a small bowl, combine the salt, pepper, cayenne pepper, paprika, thyme, and brown sugar to make a spice rub and set aside. Transfer the whole chicken to a cutting board, breast-side down. With poultry or kitchen shears, carefully remove the backbone by cutting from the bottom toward the neck on both sides of the spine. Leave the breast bone intact. Coat the chicken with the canola oil, then generously rub the chicken with the spice mixture, being sure to reach the top, bottom, and the sides of the chicken. Let the chicken marinate in the refrigerator, uncovered, for about an hour.

About 20 minutes before grilling, remove the chicken from the refrigerator and let rest at room temperature. Meanwhile, preheat the grill by creating direct (400°F) and indirect (300°F) heat areas.

Place the chicken (breast-side down) on the direct heat area. After about ten minutes, when the chicken is golden brown, flip so the breast side is facing up. (If at any point the skin starts to get too dark, move the chicken to an indirect heat area.) Once the exterior of the chicken is browned, transfer to indirect heat. Grill the chicken on low, indirect heat, rotating occasionally. Grill for about an hour, until the internal temperature reaches 165°F at the thickest portion of the thigh. Finish grilling with the breast side down to achieve a crispy, caramelized skin.

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