Gas Grill-Roasted Whole Chicken

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Appears in Cook's Illustrated July/August 2000

Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

SERVES 4

TIME 1½ hours, plus 1 hour brining

Gas Grill-Roasted Whole Chicken

WHY THIS RECIPE WORKS

Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle o...

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