Savory, mildly spiced rub seasons chicken inside out. A vertical roaster ensure a moist bird by lifting it further from the fire.
Servings and Ingredients
|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|
- To prepare spice rub, combine smoked paprika, onion powder, salt, cayenne pepper, black pepper, thyme, garlic powder and oregano; set aside.
- 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.
- 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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 175mg
- Sodium: 460mg
- Total Carbohydrates: 1g
- Protein: 57g
Barbera is a dry red wine known for its deep color, low tannins, and high levels of acid. When young, it has an intense aroma of fresh red cherries and blackberries. When aged in toasted or seared oak barrels, the wine can develop an increased complexity in flavor and bring out slight vanilla notes.