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Grilled Herb Chicken

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Betty Crocker Kitchens
Updated May 17, 2005
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This is truly a family-friendly recipe. Grab the kids and jump in the hot tub or pool--or just run through the sprinkler--while this little fryer is on the grill.

Grilled Herb Chicken

  • Prep Time 10 min
  • Total 2 hr 40 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 3- to 3 1/2-pounds whole broiler-fryer chicken
  • 2 tablespoons butter or margarine, melted
  • 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

Instructions

  • Step 
    1
    Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
  • Step 
    2
    Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Step 
    3
    Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.

Nutrition

250 Calories
16 g Total Fat
27 g Protein
0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
145
Total Fat
16 g
Saturated Fat
6 g
Cholesterol
95 mg
Sodium
100 mg
Potassium
220 mg
Total Carbohydrate
0g
Dietary Fiber
0g
Protein
27 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
4 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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