How to Cook: Whole Grilled Chicken

How to Cook: Whole Grilled Chicken

Serves 4
Our rotisserie chickens are a sure deal, but you can save even more by learning to cook a whole chicken. It's one of the best value choices for summertime grilling. If you're not yet up for butterflying a chicken, our butchers will do it for you...just ask!
  • 1 whole chicken (about 3 pounds)
  • 1/2 cup prepared marinade
  • Salt and ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
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Butterfly chicken or cut in half lengthwise and arrange in a wide, shallow dish. Drizzle with marinade, season with salt and pepper, cover and chill 3 hours or overnight.

Prepare a grill for medium heat cooking. Arrange chicken on the grill, skin-side down. Rest a large sheet tray on top and weigh down with heatproof heavy objects such as bricks or cast iron skillets. Grill chicken until skin is golden brown and slightly charred in parts, about 15 minutes.

Carefully flip chicken, replace tray and weights and continue grilling until deep golden brown on the second side and a thermometer inserted in the thickest part of the thigh registers 165°F, about 15 minutes more. Set aside to let rest for 10 minutes then serve.
Nutritional Info: 
Per Serving: 440 calories (230 from fat), 26g total fat, 7g saturated fat, 140mg cholesterol, 590mg sodium, 3g carbohydrates, 44g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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