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A grilled half chicken on a platter.

Grilled Half Chicken

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Created by Mariam Ezzeddine
Grilled half chicken is a dish that never fails to impress. A perfectly cooked, tender half chicken, glistening with tantalizing grill marks, that's just waiting to be devoured, is both easy and elegant.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 2 Servings
Servings

Ingredients

  • 1 2 lb. half chicken
  • 2 tablespoons oil
  • 1 teaspoon paprika or red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder

For Basting

  • 3 tablespoons unsalted butter melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Pat dry the half chicken with a kitchen towel and set it aside.
  • In a small bowl, combine the ingredients for the spice rub: paprika, cumin, garlic powder, onion powder, parsley, salt, and pepper.
  • Massage the chicken with oil, ensuring it is well coated, and then sprinkle the spice rub generously over the half chicken. Allow the chicken to marinate for at least 30 minutes.
  • Preheat a grill pan or outdoor grill over medium heat.
  • Add the marinated chicken to the grill pan or grill and cook for approximately 20 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
  • Meanwhile, in another bowl, mix the melted butter, garlic powder, salt, and pepper to prepare the basting sauce.
  • After 20 minutes of grilling, brush the chicken with the basting sauce, ensuring it is coated evenly. Continue grilling for an additional 10-15 minutes or until the chicken is fully cooked and the flavors are enhanced with grill marks. The chicken must be 165F internally
  • Transfer the grilled chicken to a plate and garnish with chopped parsley for added freshness.
  • Serve the flavorful chicken with some grilled veggies on the side.

Notes

  • Pat the chicken dry with paper towels. This helps the skin crisp up better on the grill.
  • Let the chicken come to room temperature before grilling for more even cooking.
  • Season well and massage the seasoning into the chicken, making sure every surface is covered. 
  • Marinate the chicken for at least 30 minutes or, ideally, overnight in the refrigerator.
  • Preheat the grill to medium-high heat. 
  • Prevent sticking by oiling the grill grates before placing the chicken on them. 
  • Start by placing the chicken skin-side down on the hot side of the grill. Sear it for a few minutes until you get beautiful grill marks and a crispy exterior. Then, rotate the chicken to ensure even cooking.
  • Once the chicken is nearly cooked, baste the chicken generously with this seasoned butter to enhance its flavor and keep it moist.
  • Use a digital meat thermometer to check for doneness. The chicken should reach a minimum temperature of 165 degrees F. 
  • Let the grilled half chicken rest for a few minutes before cutting into it. This helps the juices redistribute, keeping the meat juicy and tender.

Nutrition

Calories: 957kcal | Carbohydrates: 4g | Protein: 58g | Fat: 78g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 1095mg | Potassium: 676mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1466IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 4mg
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