Grill-Roasted Chicken

Recipe

Grill-Roasted Chicken

Primary Media

Seasoned cooked chicken leg quarter on a blue plate with a side of wedged watermelon

User Rating

2.79 out of 5 stars
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14 ratings

Recipe Data

4
Servings
15min
Prep
1hr45min
Total

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    Description

    Savory, mildly spiced rub seasons chicken inside out. A vertical roaster ensure a moist bird by lifting it further from the fire.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp. smoked or Hy-Vee paprika
    1 tbsp. Hy-Vee onion powder
    1 ½ tsp. Hy-Vee salt
    1 tsp. cayenne pepper
    1 tsp. Hy-Vee black pepper
    1 tsp. Hy-Vee dried thyme
    1 tsp. Hy-Vee garlic powder
    ½ tsp. Hy-Vee dried oregano
    1 (4.5 pound) Hy-Vee Cool Chicken whole chicken, at room temperature and patted dry with paper towels
    2 tsp. Hy-Vee vegetable oil
    ½ c. Hy-Vee barbecue sauce, optional

    Directions

    1. To prepare spice rub, combine smoked paprika, onion powder, salt, cayenne pepper, black pepper, thyme, garlic powder and oregano; set aside.
    2. Meanwhile, prepare grill for indirect cooking. For charcoal grill, place drip pan under center of grill grate with coals surrounding pan; bring coals to medium-high heat. For gas grill, preheat outside burners to medium-high.
    3. Rub outside of chicken with oil. Spread spice rub under skin, inside cavity and on outside of skin. Fit chicken, legs down, over center of vertical roaster. Carefully transfer chicken to grill. Lower grill hood. Grill, keeping grill temperature around 325 degrees, for 1-1/4 to 1-1/2 hours or until internal temperature of breast is 165 degrees and thickest part of thigh is 180 degrees. Remove from grill. Let rest 10 minutes before removing chicken from vertical roaster and carving.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 175mg
    • Sodium: 460mg
    • Total Carbohydrates: 1g
    • Protein: 57g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 0%
    0%
    Iron 15%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.