Best Grill Roasted Whole Chicken Recipes

GRILLED ROAST CHICKEN

Grilled Roast Chicken image

Over the weekend my hubby and I purchased a new Weber 2 burner gas grill. Today, I decided it was time to roast a chicken which I'd thawed in the fridge for the past few days. The smell of the bird cooking has been permeating through the house for the past hour or so. I can't wait to taste it! I had some bbq. sauce I made so used it, but any will do. I cooked my bird in one of those large aluminum lasagne pans. I also used another same size lasagne pan to act as a cover when the bird was done and sitting on the counter to finish cooking. I have to say it was done perfectly. The meat was just falling off the bone and the meat was the perfect colour all the way though with no pink on the bones. It just makes good sense to cook this way in the summer, especially if you live in a hot climate like I do. Do give this a try, it is a simple and delicious way to enjoy chicken without heating up your kitchen.

Provided by Chef Joey Z.

Categories Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

5 lbs roasting chickens (roaster)
1 (18 ounce) bottle barbecue sauce (your choice)
1/4 cup olive oil
salt and pepper

Steps:

Prepare your grill by heating it for about 15 minutes on high.
In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
Coat the bird with the oil and season with salt and pepper.
Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
Put the pan with the bird in it on the grill and close the lid.
If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
When the 15 minutes is up, dig in!
Bon Appetit.

Nutrition Facts : Calories 1121.4, Fat 72, SaturatedFat 18.5, Cholesterol 267.4, Sodium 1440.4, Carbohydrate 51, Fiber 0.8, Sugar 36.6, Protein 62.8

BLACK PEPPER ROASTED CHICKEN

Black Pepper Roasted Chicken image

The is a copycat of the popular 5-star grilled chicken found throughout Bangkok. This Thai-style roast chicken is deeply flavorful, with lots of black pepper.

Provided by Leela Punyaratabandhu

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tsp. salt
2 Tbsp. oyster sauce
2 Tbsp. Thai thin soy sauce or Golden Mountain seasoning sauce
2 Tbsp. honey or light or dark brown sugar
1 whole chicken, preferably free-range, between 2½ and 3½ pounds
6 large cloves garlic
¼ cup finely chopped cilantro roots or stems
1½ Tbsp. black peppercorns
2 Tbsp. vegetable oil
Thai sweet chile sauce, for serving
Warm steamed glutinous rice, for serving

Steps:

In a large bowl, combine the salt, oyster sauce, soy sauce, and honey and mix well to make a marinade. Pat the chicken dry with paper towels and put it in the marinade bowl. Rub the marinade on the chicken, going into every nook and cranny, inside and outside, and over and under the skin. Transfer the chicken to a gallon-size resealable plastic bag. Scrape every bit of the marinade into the bag, too. Seal the bag, and place it in the back of the refrigerator, where it is coldest, for 12 to 24 hours, flipping the bag a few times to make sure the marinade gets to every part of the bird.
When you are about to roast the chicken, take it out of the refrigerator and let it come to room temperature. Position an oven rack at the very bottom of the oven, then preheat the oven to 400°F.
In a mortar or small chopper, grind together the garlic, cilantro roots, and peppercorns to a smooth paste. Rub the paste all over the chicken the same way you did the marinade. Tuck the wings behind the bird's back and tie the legs together at the ankles with kitchen string. Rub the outside of the chicken with the oil. Place the chicken on its side in a shallow baking pan (preferably fitted with a rack).
Roast the chicken for 30 minutes. Turn down the temperature to 375°F, turn the chicken onto its other side, and continue to roast until the juices run clear when you pierce the inside of a thigh with the tip of a knife, 20 to 30 minutes longer. (If some parts of the chicken brown too soon during the baking, you can cover it loosely with an aluminum-foil tent.)
Let the chicken rest in the pan for 30 minutes (no less than that) before separating into bone-in breast quarters, thighs, and drumsticks. Serve with sweet chile sauce and rice.