Grilled Herb Chicken

Grilled Herb Chicken

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.

Prep Time



Total Time






3- to 3 1/2-pounds whole broiler-fryer chicken
tablespoons butter or margarine, melted
1 1/2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
teaspoon chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
  1. Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
  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.
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Garnish this fresh chicken with a mix of fresh herb sprigs, including thyme, rosemary and marjoram.
Use dental floss or string to tie the drumsticks to the tail.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 145 ),
  • Total Fat 16 g
    • (Saturated Fat 6 g,),
  • Cholesterol 95 mg;
  • Sodium 100 mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
  • Protein 27 g;
Percent Daily Value*:
    • 4 Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.