Dani's Delish Grilled Bird

We have an extra special for today's recipe.. my sister's famous grilled whole chicken: Dani's Delish Grilled Bird. I begged her for this recipe because it is the perfect, delicious summer (or any season) recipe. It requires a little planning, but it's DELISH and totally worth it. The result? A gorgeous, juicy grilled WHOLE chicken that you can carve and serve to a crowd, meal prep with, shred and use on salads, bowls or pastas, aaaand save the carcass for making chicken stock! 

This recipe calls for 1 whole (4-6 lb) organic chicken. Buying organic chicken, to me, is super important. It guarantees certain standards when raising and feeding chickens. No GMO's or unhealthy and toxic fertilizers. Buying organic will help prevent the spread of certain bacterias and allow the chickens access to the outdoors. I try to buy my chicken locally from a farmer, whenever possible. To know exactly what you're eating and have the best options, always do your research and search for the most local, organic ingredients. 

Okay, back to the recipe.. the chicken should marinate for 2-3 hours (or overnight) before grilling. Dani's recipe is for a charcoal grill, but I will also include for regular grilling. We both encourage the grill for this recipe, but if that is not possible then use this marinade and rub on your baked chicken for similar results! This chicken will be on the grill for about an hour to get that crispy exterior and juicy interior. 

First we wash the chicken, taking out any gizzards or giblets. (For any animal owners out there, you can boil and serve these to your cats or dogs for no waste!) Then you'll coat the bird on both sides with the oil mixture and thoroughly pat on the dry rub. Now you'll stick the marinaded chicken in the refrigerator for 2-3 hours. Below I will have directions for both Charcoal Grilling and Regular BBQ grilling. Cooking will take about an hour, rest for 10-15 minutes and enjoy! 

Alriiiiight, let's get grilling -

Dani's Delish Grilled Bird

Oil Rub:

1/3 cup peanut oil 

2 Tablespoons olive oil

Dry Rub:

2 1/2 tablespoons garlic powder

2 1/2 tablespoons onion powder

1 teaspoon dried minced garlic

1 teaspoon dried tdriminced garlic

1 tablespoon paprika

2 teaspoons dried oregano 

2 teaspoons dried parsley

1 1/2 teaspoons cayenne pepper

large couple of pinches of salt and black pepper 

Ting's Tip: You can also use a tablespoon or two of Ting's Summer Time Fine Blend as part of the dry rub - check it out here

1. Mix peanut and olive oils in a bowl together. Place the bird onto a sheet pan or round flat pan and coat the entire bird with the oil mix. I use my hands, but you can also use a pastry brush. 

2. In another bowl, mix all of the dry ingredients together and pat onto all sides of the oiled bird. Use all of the dry rub, making sure to pat onto the bird for best application.

3. Place foil over the pan and place into the refrigerator for at least 2-3 hours before cooking, or overnight.

4. For Charcoal GrillingPlace coals on the outer side of the grill with a roasting tray with water in it, like in the picture above. Place your cooking grate on. Once the coals are grayish, it's ready. Just before placing the chicken on the grill, dip a folded paper towel or pastry brush in cooking oil and oil the grate over the water bath where the chicken will be placed, using long-handled tongs. Place the chicken in the center of the cooking grate, breast side up. Close the lid and let the chicken cook for 60 minutes without removing the lid. After 60 minutes, remove the lid every 10 to 15 minutes to check for doneness using a meat thermometer. Should read 165 degrees in the thickest part of the bird (the breast).

5. For Gas Grilling: Turn on and heat grill to 400 degrees. Place marinaded chicken directly on grill, on a baking sheet or a disposable baking pan. I used baking sheet. Close lid and cook for 60 minutes. Check temperature with thermometer (should read 165 degrees). Optional but recommended, for the last 10-15 minutes, place bird directly on grill and flip halfway through to get the skin extra crispy. 

6. Once chicken has reached 165 degrees, let it rest for 10-15 minutes before carving. Enjoy!