Grill-Roasted Whole Chicken with Barbecue Sauce
By America's Test KitchenPublished on August 19, 2013
Time
2 hours, plus 1 hour brining and 1 hour soaking
Yield
Serves 4
Ingredients
Spice Rub
2 tablespoons ground cumin 2 tablespoons curry powder 2 tablespoons chili powder 1 tablespoon ground allspice 1 tablespoon ground black pepper 1 teaspoon ground cinnamonFor Chicken
1 cup kosher salt 1 whole broiler/fryer chicken (about 3 ½ pounds)½ cup barbecue sauceBefore You Begin
If you choose not to brine, skip that part of step 1 and season the bird generously with salt inside and out before rubbing with spices. Or, better yet, use a kosher chicken (which is salted during processing). For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. The temperature inside the charcoal grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done. With a gas grill, adjust the lit burner as necessary to maintain a temperature of 325 to 350 degrees inside the grill. If you like, barbecue sauce can be used along with the Fragrant Dry Spice Rub. Wait until the bird is almost done to brush on the barbecue sauce, so that it does not scorch. For a quick and easy homemade barbecue sauce, see the recipe for Simple Sweet and Tangy Barbecue Sauce.
Instructions
- Combine all rub ingredients in small bowl. (Extra rub can be stored [or frozen] in an airtight container for several weeks.)
- Dissolve salt in 2 quarts cold water in large container. Immerse chicken in salted water and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice rub directly onto meat, (see illustration below).
- While chicken is brining, soak 4 medium-sized wood chunks in water to cover for 1 hour; drain. When chicken is almost done brining, fill large chimney starter two-thirds full with charcoal (about 4 quarts, or 50 briquettes) and ignite; burn until briquettes are covered with light gray ash, 15 to 20 minutes.
- Empty coals into grill. Divide coals in half to form two piles on either side of grill; use long-handled tongs to move any stray coals into piles (see illustration 1, right). Nestle 2 soaked wood chunks on top of each pile (see illustration 2, right). Position grill rack over coals and cover grill. Heat rack for 5 minutes, then scrape clean with wire brush. Position bird, breast-side down, in middle of rack, over portion of grill without any coals. Cover, opening grill lid vents halfway. Grill-roast for 30 minutes.
- Working quickly to prevent excessive heat loss, remove lid and, using 2 large wads of paper towels, turn chicken breast-side up. Cover and grill-roast until instant-read thermometer inserted into thickest part of thigh registers 160 degrees, about 15 minutes. Working quickly to prevent excessive heat loss, brush outside and inside of chicken with 1/2 cup barbecue sauce. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 10 to 15 minutes longer. Transfer chicken to platter or carving board, tent loosely with foil, and let rest 15 minutes. Carve and serve.
- Follow recipe through step 2 (brining and rubbing). Light grill and turn all burners to high; cover and heat grill 15 minutes. Turn off all but one burner. Place chicken, breast-side down, over cool part of grill; close lid and grill-roast for 35 minutes. Turn chicken breast-side up, so that the leg and wing that were facing away from lit burner are now facing toward it. Close lid and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 160 degrees, about 15 minutes.
- Working quickly to prevent excessive heat loss, brush outside and inside of chicken with 1/2 cup of barbecue sauce. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 10 to 15 minutes longer. Transfer chicken to platter or carving board, tent loosely with foil, and let rest 15 minutes. Carve and serve.
for charcoal grill
for gas grill
Time
2 hours, plus 1 hour brining and 1 hour soakingYield
Serves 4Ingredients
Spice Rub
For Chicken
Test Kitchen Techniques
Ingredients
Spice Rub
For Chicken
Test Kitchen Techniques
Ingredients
Spice Rub
For Chicken
Test Kitchen Techniques
Why This Recipe Works
Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle of the grill, where it wouldn’t burn but would receive ample heat. Adding soaked wood chunks gave our chicken maximum smoky flavor.
Before You Begin
If you choose not to brine, skip that part of step 1 and season the bird generously with salt inside and out before rubbing with spices. Or, better yet, use a kosher chicken (which is salted during processing). For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. The temperature inside the charcoal grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done. With a gas grill, adjust the lit burner as necessary to maintain a temperature of 325 to 350 degrees inside the grill. If you like, barbecue sauce can be used along with the Fragrant Dry Spice Rub. Wait until the bird is almost done to brush on the barbecue sauce, so that it does not scorch. For a quick and easy homemade barbecue sauce, see the recipe for Simple Sweet and Tangy Barbecue Sauce.
Instructions
- Combine all rub ingredients in small bowl. (Extra rub can be stored [or frozen] in an airtight container for several weeks.)
- Dissolve salt in 2 quarts cold water in large container. Immerse chicken in salted water and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice rub directly onto meat, (see illustration below).
- While chicken is brining, soak 4 medium-sized wood chunks in water to cover for 1 hour; drain. When chicken is almost done brining, fill large chimney starter two-thirds full with charcoal (about 4 quarts, or 50 briquettes) and ignite; burn until briquettes are covered with light gray ash, 15 to 20 minutes.
- Empty coals into grill. Divide coals in half to form two piles on either side of grill; use long-handled tongs to move any stray coals into piles (see illustration 1, right). Nestle 2 soaked wood chunks on top of each pile (see illustration 2, right). Position grill rack over coals and cover grill. Heat rack for 5 minutes, then scrape clean with wire brush. Position bird, breast-side down, in middle of rack, over portion of grill without any coals. Cover, opening grill lid vents halfway. Grill-roast for 30 minutes.
- Working quickly to prevent excessive heat loss, remove lid and, using 2 large wads of paper towels, turn chicken breast-side up. Cover and grill-roast until instant-read thermometer inserted into thickest part of thigh registers 160 degrees, about 15 minutes. Working quickly to prevent excessive heat loss, brush outside and inside of chicken with 1/2 cup barbecue sauce. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 10 to 15 minutes longer. Transfer chicken to platter or carving board, tent loosely with foil, and let rest 15 minutes. Carve and serve.
- Follow recipe through step 2 (brining and rubbing). Light grill and turn all burners to high; cover and heat grill 15 minutes. Turn off all but one burner. Place chicken, breast-side down, over cool part of grill; close lid and grill-roast for 35 minutes. Turn chicken breast-side up, so that the leg and wing that were facing away from lit burner are now facing toward it. Close lid and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 160 degrees, about 15 minutes.
- Working quickly to prevent excessive heat loss, brush outside and inside of chicken with 1/2 cup of barbecue sauce. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 10 to 15 minutes longer. Transfer chicken to platter or carving board, tent loosely with foil, and let rest 15 minutes. Carve and serve.
for charcoal grill
for gas grill
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments