Grilled Whole Chicken with a dressing
We love making this Grilled Whole Chicken in the summer. This is why:
- the chicken is prepared on an outdoor grill
- the interior of the grilled chicken is juicy and tender, and the exterior is crispy and golden
- the preparation is simple and great for all grill lovers
- make it for picnics, celebrations, or Sunday lunch
- serve as a main dish or in salads, wraps, tortillas
- it feeds the whole family, and you can easily store or freeze any leftovers
What to serve with Grilled Whole Chicken
We can serve this sliced Grilled Whole Chicken in salads, wraps, add to pasta, wrap in a tortilla, or you can slice it and serve it with your favorite side dish. We recommend:
- Kale Quinoa Salad with Sweet Potato
- Grilled Asparagus with White Beans
- Roasted Smashed Potatoes
- Baked potato wedges with yogurt dip
- Roast Potatoes with Paprika
Storing
There are two ways to store this delicious grilled whole chicken.
Keep the chilled homemade grilled chicken, in the fridge, for up to 4 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Grilled Whole Chicken too. Place it in a freezer-friendly container and place it in the freezer for up to a month. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.
How to make Grilled Whole Chicken at home (video)
Check this quick video on how to make Grilled Whole Chicken at home.
Try these delicious whole chicken recipes
- Roasted Half Chicken
- Perfect Crispy Roasted Chicken
- Roast Chicken with Sweet Potatoes and Pear
- Whole Roasted Chicken with Black Chai Glaze
Thanks to Spar Slovenija for all the fantastic ingredients and for sponsoring this post.
METHOD
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season the meat
Combine rosemary, coriander, sugar, salt, and pepper in a bowl. Half an hour before grilling, take the meat from the fridge. Place the chicken breast-side down with the wings facing towards you on a working surface. Use a sharp knife or poultry shears to cut down the side of the backbone to split the chicken in half. Turn the chicken and flatten the chicken with your hands by pressing on the breast. Place on a baking sheet and season with the spice mix on both sides. Set aside until needed.
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prepare the grill
Heat your gas grill or fire up the grill to get the grill temperature to about 250 °C or 480 °F. When the grill is hot, clean the rack with a long brush and lightly grease it with oil (the easiest way to do this is by dipping a paper towel into the oil). Place the chicken in the indirect fire spot on the grill. Grill for 30 minutes, turning once after 15 minutes. Then transfer the chicken to the hottest area of the grill and cook the meat for 5 minutes on each side or until golden-brown and slightly charred.
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sauce
When the chicken is done, transfer it to a plate, set aside for 10 minutes, and cut it into serving portions. Make the homemade sauce. In a bowl, combine chopped parsley, minced garlic, vinegar, apricot jam, and olive oil. Season to taste with salt and pepper, and pour over the grilled chicken.
