Smoky Grilled Whole Chicken
Source/Author: Mary
The word “barbecue”—often linked to grilled chicken—comes from the Taíno word “barbacoa,” which described a wooden rack used by Caribbean Indigenous peoples to slowly cook meat over fire. Early explorers brought the idea to Europe, and it eventually evolved into the backyard grilling tradition we love today!
Ingredients:
| • salt | 1 teaspoon |
| • ground black pepper | 1 teaspoon |
| • olive oil | 2 tablespoons |
| • lemon | 1 |
| • garlic powder | 1 teaspoon |
| • whole chicken | 1 |
| • hot paprika (optional) | to taste |
| • sweet smoked paprika | 1 teaspoon |
| • thyme (optional) | to taste |
| • wood chips (apple, cherry, or hickory) | for smoking |
1. Wash and half a lemon.
2. In a small bowl mix together all spices, salt and olive oil.
2. Rinse and pat dry chicken. Tuck the wings under and tie the legs with kitchen twine. Rub the chicken all over with olive oil mixture, inside and out. Place the lemon halves and herbs inside the cavity.
3. Preheat a grill to medium heat (350°F / 175°C). (If using charcoal, move coals to one side for indirect heat.) Add a handful of soaked wood chips to the coals or smoker box for a light smoke flavor.
4. Place the chicken breast side up on the cooler side of the grill (indirect heat). Cover the grill and cook for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
5. Move the chicken over direct heat for 3–5 minutes per side to crisp and caramelize the skin slightly.
6. Let rest 10–15 minutes before carving so the juices redistribute.
* For extra tenderness, marinate the chicken 4–6 hours in the fridge with olive oil, lemon juice, paprika, and herbs before grilling.
