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  • Grilled Whole Marinated Chicken
  • Grilled Whole Marinated Chicken
  • Grilled Whole Marinated Chicken

Grilled Whole Marinated Chicken

Food | June 03, 2017 | Nik Manojlovich
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Ready for a flavourful main course that’s easy to make and oh, so delicious – prepare this GRILLED WHOLE MARINATED CHICKEN and enjoy something amazing!

This recipe is the product of a conversation I had with my friend Adam, who is a big fan of grilling things like poultry and large cuts of red meat with radiant heat.

The idea in basic terms is that only one half of the barbecue is turned on and the meat is placed onto the “off” side. The lid is lowered and the meat cooks perfectly as a result of the radiant heat.
I love the concept, especially when cooking a recipe like this one, because there are no grill flare-ups or spot fires. Meat cooks evenly without incident.

Here are some things to think about when you try this method of grilling for the first time.

NO BACKBONE – I had a chat with the expert butchers at Di Liso’s. I explained the concept and told them I wanted the chicken to come off the grill crisp and flavourful, yet still tender. Marinating and grilling pieces of chicken was an option, but we agreed that cooking the chicken whole was more likely to produce tender results. They removed the backbone, allowing the chicken to be cooked in a flattened, splayed-out fashion. This is key to cooking your poultry evenly.

MARINADE – The marinade for this recipe came together with readily available ingredients I had in the fridge at the cottage. While making it I was thinking, it’s a little bit like a Caesar dressing with the capers, mustard, garlic, lemon and oil. End result – really, really great flavour that will not disappoint, and having the extra marinade to brush on the cooked chicken at the end makes every bite a taste sensation.

TIMING – My grill was certainly hot when the chicken first went on, but the “off” side became a safe zone once the barbecue settled in at about 500 degrees. Total cook time was 45 minutes, though cook times may vary. Stay close to the grill and be patient.

Prepare this GRILLED WHOLE MARINATED CHICKEN for your next get-together, and enjoy this summer’s most memorable main!

Ingredients & Amounts

  • 1 4-pound whole chicken, backbone removed
  • For the marinade:
  • 1 cup of fresh basil leaves
  • 4-5 cloves of garlic
  • 1 tablespoon of capers
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of kosher salt
  • juice of one lemon
  • ½ cup of extra virgin olive oil

Instructions

  1. Place marinade ingredients into a food processor and blend or pulse to a purée. Reserve 6 tablespoons of the marinade.
  2. Place whole chicken onto a baking sheet or tray and gently insert your hand between the skin and flesh to coax the skin up.
  3. Stand chicken on its legs and pour marinade between the skin and flesh, working the skin with your fingers to distribute it evenly. Place the chicken into an airtight zip-bag, and pour any marinade left in the processor into the bag. Seal and refrigerate for at least 4 hours, or up to 24 hours.
  4. Remove chicken from bag and allow it to come to room temperature for at least one hour before grilling.
  5. Turn barbecue on high. When maximum temperature is achieved, turn off half the burners and place chicken on the “off” side. Allow to cook for 15 minutes before turning. Turn again at the 30-minute mark. Check for doneness at 45 minutes.
  6. Remove cooked chicken from the grill and cut into portions. Brush with reserved marinade and serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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