A whole chicken, cut in half and grilled for a tender, moist, rotisserie-like chicken!
6 servings (varies depending on size of chicken)
1 whole chicken (4-6 pounds), cut in half (see video below)
4 cups water
1 tablespoon salt
1/2 tablespoon granulated garlic
1 teaspoon black pepper
1. Brine chicken by placing the chicken, water, salt, garlic, and pepper in a non-metal bowl in the fridge for 2-6 hours.
2. Drain chicken and rinse under cold water. Let stand for 30 minutes at room temperature. Preheat gas grill on high (or prepare charcoal grill).
3. Liberally coat chicken halves with oil. Lightly season with salt, pepper, granulated garlic, and paprika.
4. Place chicken skin-side-up on pre-heated grill grate and close the grill lid. Reduce grill temperature between low and medium-low. Grill for 50-70 minutes or until internal temperature at the densest point is 180 degrees.
Optional: Grill chicken skin-side-down for the last 5 minutes for lovely grill marks on the outside!
The grilling time will vary depending on the size of your chicken, how cold the chicken was, how hot your grill gets, how many times you open the lid, etc. so it is very important that you measure the internal temperature of your chicken.
Here is Joshua's demonstration of how to cut the chicken in half:
10 minutes + soaking time
If you make this chicken, follow Joshua's recipe! It seems almost too simple to matter, but it does matter. Trust me! :)
This grilled chicken was so tender that the leg quarter easily pulled apart from the rest!
|Average vote based on 2 reviews.|