Spice-Rubbed Grilled Whole Chicken

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.

Prep Time:
40 mins
Additional Time:
8 hrs 50 mins
Total Time:
9 hrs 30 mins
6 servings
Nutrition Profile:


  • 2 teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon black pepper

  • ¼ teaspoon cayenne pepper

  • 1 ½ teaspoons kosher salt, divided

  • 1 (3 1/2) pound whole chicken

  • 1 tablespoon olive oil

  • Lime wedges


  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 degrees F to 350 degrees 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 degrees F, about 35 minutes. Remove from grill; let rest 10 minutes. Cut chicken into pieces. Sprinkle with remaining 1/2 teaspoon salt; serve with lime wedges.

Nutrition Facts (per serving)

226 Calories
8g Fat
1g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 3 3/4 ounces
Calories 226
% Daily Value *
Total Carbohydrate 1g 0%
Dietary Fiber 1g 4%
Protein 36g 72%
Total Fat 8g 10%
Saturated Fat 2g 10%
Sodium 510mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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