Spice-Rubbed Grilled Whole Chicken

Spice-Rubbed Grilled Whole Chicken

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From: EatingWell.com, October 2019

Crispy skin, tender meat and charred skin make for a delicious dinner main. Plus, the blend of paprika, cumin and cinnamon match deliciously with the chicken. You can eat this grilled chicken as-is—perhaps with a side of grilled vegetables and roasted potatoes—or shred it and put it in a salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1½ teaspoons kosher salt, divided
  • 1 (3½) pound whole chicken
  • 1 tablespoon olive oil
  • Lime wedges

Preparation

  • Prep

  • Ready In

  1. Stir together paprika, cumin, cinnamon, ginger, black pepper, cayenne, and 1 teaspoon of the salt in a small bowl. If applicable, remove giblets from chicken and reserve for another use. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. (Discard backbone, or reserve for stock.) Turn chicken to face breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under chicken. Drizzle oil evenly over both sides of chicken; sprinkle all over with spice mixture. Place in a large ziplock plastic bag; seal and refrigerate at least 8 hours or up to 24 hours.
  2. Remove chicken from refrigerator; let stand at room temperature 15 minutes. Preheat a gas grill to medium-low (300°F to 350°F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, skin side down, on oiled grates over lit side of grill. Place a very heavy skillet or aluminum foil-wrapped brick on chicken to flatten. Grill chicken, covered, until well browned, 6 to 7 minutes. Turn chicken over; move to unlit side of grill. Place skillet or brick on chicken to flatten. Cover and grill until a thermometer inserted into thickest part of breast registers 165°F, about 35 minutes. Remove from grill; let rest 10 minutes. Cut chicken into pieces. Sprinkle with remaining ½ teaspoon salt; serve with lime wedges.

Nutrition information

  • Serving size: about 3¾ ounces
  • Per serving: 226 calories; 8 g fat(2 g sat); 1 g fiber; 1 g carbohydrates; 36 g protein; 0 g sugars; 0 g added sugars; 510 mg sodium;
  • Carbohydrate Servings: 0

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