Grilled Chicken

Ingredients

• 4.5 lb Whole Chicken (fresh, preferably organic; giblets removed)
• 2 Tbsp Kosher Salt (coarse)
• 1 Tbsp Granulated Sugar (white granulated)
• 1 tsp Paprika (smoked paprika for depth)
• 1 tsp Garlic Powder (fine powder)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Lime Zest (zest of one lime, finely grated)
• 2 Tbsp Olive Oil (extra‑virgin, for rub adhesion)

Instructions

1. Spatchcock the Chicken

   Place the chicken breast‑side down and cut along each side of the backbone with kitchen shears or a sharp knife; remove the backbone and set aside for stock.

   Time: PT10M

2. Flatten the Bird

   Make a shallow score in the center of the breastbone, then press firmly on the breast to snap the bone and flatten the chicken.

   Time: PT5M

3. Prepare the Lime‑Zest Rub

   In a small bowl combine salt, sugar, paprika, garlic powder, black pepper, lime zest, and olive oil; stir until a paste forms.

   Time: PT5M

4. Apply the Rub

   Rub the mixture all over the chicken, making sure to coat the skin, under the wings, and into the cavity; don’t be shy.

   Time: PT5M

5. Secure the Legs

   Thread a metal skewer through the drumsticks to keep them together while flipping on the grill.

   Time: PT2M

6. Set Up a Two‑Zone Fire

   Pile all charcoal on one side of the grill to create a hot zone; leave the opposite side empty for indirect cooking.

   Time: PT10M

7. Grill Indirectly (Skin Side Up)

   Place the chicken skin‑side up on the cooler side of the grill, close the lid, and cook for about 30 minutes.

   Time: PT30M

   Temperature: 350°F

8. Finish Over Direct Heat (Skin Side Down)

   Move the chicken to the hot side, skin‑side down, and grill 5‑7 minutes until the skin is crisp and deep golden‑brown.

   Time: PT7M

   Temperature: 450°F

9. Rest the Chicken

   Transfer the chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes before carving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

5g

Fat

20g

Fiber

0g