Grilled Whole Chicken with Herbs

Jazz up grilled chicken with an herby rub that delivers the wow on flavor.

  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 4

Ingredients

8
medium green onions, chopped (1/2 cup)
2
tablespoons chopped fresh rosemary leaves
2
tablespoons chopped fresh flat-leaf parsley
2
tablespoons lemon juice
1
teaspoon salt
1/2
teaspoon pepper
1
clove garlic, finely chopped
2
1/2-to 3-pound whole broiler-fryer chicken

  • 1 If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • 2 Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer 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 or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Expert Tips

If fresh herbs are not available, use 1 teaspoon each dried rosemary leaves and dried parsley flakes.

Indirect grilling makes chicken tender and juicy without having to monitor the grill constantly. Arrange coals around edge of firebox. For gas grills, heat both sides of grill, and turn off one side when placing chicken on the grill.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
(
Calories from Fat
155),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
),
Cholesterol
105mg
105%;
Sodium
400mg
400%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
),
Protein
34g
34%
;
% Daily Value*:
Iron
10%;
Exchanges:
5 Lean Meat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.