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Roast chicken on a grill with roasted veggies.

Charcoal Grilled Whole Chicken

5 from 1 vote
Created by Mariam Ezzeddine
Succulent roast chicken on a grill is infused with smoky flavors and decorated with irresistible grill marks and that mouthwatering char.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 Servings
Servings

Ingredients

  • 1 whole chicken approximately 4-5 lb
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley to garnish
  • Lemon wedges to garnish

Instructions

  • Pat dry the whole chicken with paper towel or a kitchen towel. Turn the chicken breast side down and use kitchen sheers or a sharp knife to cut on both sides of the back bone. Remove the bone and flip the chicken over. Press hard to flatten the chicken.
  • In a small bowl, combine the ingredients for the spice rub: brown sugar, paprika, garlic powder, cayenne pepper, salt, and pepper.
  • Sprinkle the spice rub generously over the chicken, ensuring it is evenly coated.
  • Pour the oil over the chicken and rub it in to coat the chicken thoroughly. Allow the chicken to marinate for at least 30 minutes to enhance the flavors.
  • Preheat a grill pan or outdoor grill over medium heat.
  • Add the marinated chicken to the grill and cook for approximately 40-45 minutes, up to an hour, turning the chicken occasionally to ensure even cooking and to achieve beautiful grill marks and an internal temperature of 165F.
  • Once the chicken is cooked through and reaches a safe internal temperature, transfer it to a plate.
  • Garnish the grilled chicken with chopped parsley and serve with lemon wedges on the side.
  • Serve the flavorful chicken with some grilled veggies on the side.

Notes

  • Pat the chicken dry with paper towels before marinating. Removing excess moisture helps the marinade adhere better and promotes better browning during grilling.
  • Spatchcock (butterfly) the chicken for even cooking. 
  • Allow the chicken to marinate for at least 30 minutes or overnight. This gives the flavors a chance to penetrate the meat, resulting in a more flavorful and tender chicken.
  • When using a charcoal grill, set it up for indirect heat by arranging the coals on one side of the grill. This helps to prevent flare-ups and allows for more even cooking. 
  • If using a grill pan, preheat it over medium-high heat.
  • Use a digital thermometer to check for doneness. The internal temperature should reach a minimum of 165 degrees F.
  • When flipping the chicken during grilling, use tongs or a spatula to avoid piercing the meat. Puncturing the chicken can cause juices to escape and result in drier meat.
  • Once the chicken is cooked, let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more tender chicken.
  • Feel free to experiment with the spice rub and marinade ingredients to suit your taste preferences. Add herbs, spices, or even a splash of your favorite sauce to make it uniquely yours.
  • Grilling times may vary depending on the size and thickness of the chicken. Regularly check the chicken's progress to avoid overcooking or undercooking.
  • If you're using a charcoal grill, consider adding soaked wood chips or chunks to the coals. This will enhance the smoky flavor and aroma of the chicken.

Nutrition

Calories: 803kcal | Carbohydrates: 11g | Protein: 103g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 1338mg | Sodium: 731mg | Potassium: 1359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55522IU | Vitamin C: 77mg | Calcium: 68mg | Iron: 31mg
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