Jennifer Garner's Roast Chicken on the Grill
Recipes BBQ and grilling Chicken Holidays Main Dish
Description
Guests will think that you are a gourmet cook when you serve them this chicken. It's full of flavor, crispy on the outside, juicy on the inside and perfect for any occasion.
Ingredients
4 t. kosher salt
1 t. black pepper
1/2 t. chile powder
zest of 2 lemons
1 whole chicken (3 1/2 to 4 lbs.), patted dry
extra-virgin olive oil
4 garlic cloves
1/2 yellow onion, sliced
Directions
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In a small bowl, mix together the salt, pepper, chile powder, and lemon zest; rub over the chicken, inside and out.
Place the chicken on a wire rack placed over a baking sheet. Refrigerate uncovered for at least 4 hours, ideally overnight.
When ready to cook, prepare the grill for indirect heat. Pile the charcoal on one side, or if using gas, light only one side.
Place a cast-iron skillet directly over the heat source; let it preheat with the grill lid closed for 10 minutes. (If you don't have a grill, preheat the oven to 425 degrees F. Place the skillet inside to heat.)
Rub the chicken with olive oil; place it breast-side down in the hot skillet. Cover; cook for 5 to 7 minutes, until the breast is seared and golden.
Flip the chicken over carefully. Scatter the garlic cloves, onion slices, and a few lemon wedges around the skillet. Cover; cook for 10 to 20 more minutes, watching to ensure the skin doesn’t get too dark.
Move the skillet to the cooler side of the grill or reduce the oven heat, if roasting.
Cover; continue cooking for 10 to 25 minutes, until a thermometer inserted into the thigh reads 160 degrees F.
Transfer the chicken to a cutting board; let it rest for 10 minutes before carving.