Charcoal Grilled Whole Chicken

Grilled whole chicken made using five ingredients - perfect for a dinner.

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  • prep time 2 hr 0 min
  • total time 2 hr 10 min
  • ingredients 5
  • servings 4
 

Ingredients

1
whole chicken (3 to 3 1/2 lb)
1/4
teaspoon salt
1/2
lemon, cut into wedges
1
tablespoon vegetable oil
1/2
teaspoon paprika

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Prepare charcoal grill for cooking with indirect heat. Center drip pan in bottom of grill; add 1/2 inch water to pan. Place 25 charcoal briquettes on left side of pan and 25 on right side. Heat 20 to 30 minutes or until coals reach medium-high heat and develop a light coating of gray ash.
  • 2 Meanwhile, remove and discard neck and giblets from chicken. Rinse chicken with cold water; pat dry. Sprinkle cavity of chicken with salt. Place lemon inside cavity. Fasten neck skin to back with skewer. Turn wings back and tuck tips under shoulder joints. Rub outside surface with oil; sprinkle with paprika. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 3 Place chicken, breast side up, on grill rack 4 to 6 inches directly above drip pan. Cover grill; cook 1 to 1 1/2 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before carving. Remove and discard lemon from inside of chicken.
  • 1 Prepare charcoal grill for cooking with indirect heat. Center drip pan in bottom of grill; add 1/2 inch water to pan. Place 25 charcoal briquettes on left side of pan and 25 on right side. Heat 20 to 30 minutes or until coals reach medium-high heat and develop a light coating of gray ash.
  • 2 Meanwhile, remove and discard neck and giblets from chicken. Rinse chicken with cold water; pat dry. Sprinkle cavity of chicken with salt. Place lemon inside cavity. Fasten neck skin to back with skewer. Turn wings back and tuck tips under shoulder joints. Rub outside surface with oil; sprinkle with paprika. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 3 Place chicken, breast side up, on grill rack 4 to 6 inches directly above drip pan. Cover grill; cook 1 to 1 1/2 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before carving. Remove and discard lemon from inside of chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
130mg
130%;
Sodium
270mg
270%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
2%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.