Cook Time:15 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 45 minsServings:6Yield:6 servings
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonschili powder4teaspoonspacked brown sugar1tablespoonground cumin1 ½teaspoonssalt¾teaspoonsmoked paprika½teaspoongarlic powder¼teaspoonground ginger¼teaspooncayenne pepper1 4- to 4 1/2-pound chicken
Cook Mode(Keep screen awake)
Ingredients
2tablespoonschili powder
4teaspoonspacked brown sugar
1tablespoonground cumin
1 ½teaspoonssalt
¾teaspoonsmoked paprika
½teaspoongarlic powder
¼teaspoonground ginger
¼teaspooncayenne pepper
1 4- to 4 1/2-pound chicken
DirectionsTo prepare rub: Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl.To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.To grill chicken: Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 450 degrees F).If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack (see Tip). Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.TipsMake Ahead Tip: Store the rub, airtight, for up to 1 month.Equipment: 2 bricksOnce the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Directions
To prepare rub: Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl.To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.To grill chicken: Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 450 degrees F).If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack (see Tip). Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.TipsMake Ahead Tip: Store the rub, airtight, for up to 1 month.Equipment: 2 bricksOnce the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
To prepare rub: Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl.
To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
To grill chicken: Place 2 foil-wrapped bricks on the grill rack. Preheat a gas grill to medium-high or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium-high heat (about 450 degrees F).
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack (see Tip). Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes. (If using a charcoal grill, add 10 coals after the first 30 minutes to maintain the heat.)
Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before removing the skin and carving.
Tips
Make Ahead Tip: Store the rub, airtight, for up to 1 month.
Equipment: 2 bricks
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
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Nutrition Facts(per serving)232Calories8gFat5gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
