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Grilled half chicken with grill marks, asparagus, zucchini, and red bell pepper.
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5 from 1 vote

Grilled Half Chicken

Garlicky, buttery, and savory, this Grilled Half Chicken has tender, juicy meat, smoky grill marks, a flavorful spice rub, and a rich garlic butter finish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Servings: 2 servings
Author: Mariam Ezzeddine

Ingredients

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

For Basting

  • 3 tablespoons unsalted butter melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
US Customary - Metric

Instructions

  • Pat the half chicken dry with a kitchen towel and set it aside.
  • In a small bowl, combine the paprika, cumin, garlic powder, onion powder, parsley, salt, and pepper to make the spice rub.
  • Massage the chicken with oil until well coated, then generously sprinkle the spice rub 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 grill marks.
  • 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 evenly with the basting sauce. Grill for an additional 10-15 minutes, or until the chicken is fully cooked and has grill marks.
    Note: The chicken must reach an internal temperature of 165°F before serving. Check the internal temperature to confirm that the chicken is fully cooked.
  • Transfer the grilled chicken to a plate and garnish with chopped parsley.
  • Serve the chicken with grilled vegetables on the side.

Notes

  • Use a half chicken with the skin on for this recipe.
  • Marinate the seasoned chicken for at least 30 minutes before grilling to give the spices time to flavor the chicken.
  • The chicken must reach an internal temperature of 165°F before serving.
  • Let the grilled chicken rest for 5-10 minutes before slicing to help keep the meat juicy.

Nutrition

Calories: 1269kcal | Carbohydrates: 4g | Protein: 85g | Fat: 100g | Saturated Fat: 31g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1197mg | Potassium: 951mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1670IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 5mg