Grilled Whole Chicken with Rosemary Butter

Grilled Whole Chicken with Rosemary Butter

Ingredients:

• 1 whole chicken (about 4–5 pounds)

• 4 tbsp unsalted butter, melted

• 2–3 sprigs fresh rosemary (for basting)

• 1 tbsp olive oil

• Salt (to taste)

• Freshly ground black pepper (to taste)

• 1 lemon (optional, for a fresh citrus note)

• 4 garlic cloves (optional, for extra flavor)

• 1 tsp smoked paprika (optional, for a smoky flavor)

• 1 tsp garlic powder (optional)

Tools:

• Grill (charcoal or gas)

• Meat thermometer

• Poultry shears or sharp kitchen scissors

• Heavy object for weighting (like a cast-iron skillet or grill press)

Instructions:

Step 1: Spatchcock the Chicken

1. Remove the spinal cord: Use poultry shears to cut along both sides of the chicken’s backbone. Remove the backbone entirely (you can save it for making stock later).

2. Flatten the chicken: Once the backbone is removed, break the breastbone by pressing down firmly on the chicken until it flattens out. You’ll now have a spatchcocked chicken ready for grilling.

Step 2: Prepare the Chicken for Grilling

1. Pat the chicken dry: Use paper towels to dry off the chicken, ensuring the skin will crisp up nicely during grilling.

2. Season the chicken: Rub the chicken with olive oil, salt, pepper, paprika, and garlic powder. If you want to add lemon, cut it in half and squeeze it over the chicken, rubbing the zest into the skin.

Step 3: Set Up the Grill

1. Preheat the grill: Set your grill to medium heat. If you’re using charcoal, make sure the coals are spread evenly for indirect cooking. You want a two-zone setup (one hotter side and one cooler side).

2. Place the chicken skin-side down: For the first 15 minutes, grill the chicken skin-side down. This will help crisp up the skin and get some nice grill marks.

Step 4: Flip and Weight the Chicken

1. Flip to bone-side down: After 15 minutes, flip the chicken so the bone-side is down. The skin should be nice and golden brown.

2. Weight the chicken: Place a heavy object like a cast-iron skillet or grill press on top of the chicken to help it cook evenly and speed up the process. This will help ensure that the chicken cooks through without drying out.

Step 5: Brush with Rosemary Butter

1. Make the rosemary butter: While the chicken cooks, melt the butter in a small saucepan. Add the rosemary sprigs to the butter, letting them infuse the butter for a couple of minutes.

2. Brush the chicken: After flipping the chicken to the bone-side down, use a basting brush (or even the rosemary bundle itself for a fragrant touch!) to generously coat the chicken skin with the melted rosemary butter. Brush the chicken again halfway through cooking for extra flavor.

Step 6: Grill Until Perfectly Cooked

1. Check the internal temperature: Grill the chicken for about 30–40 minutes, depending on your grill and the size of the chicken. Insert a meat thermometer into the thickest part of the thigh or breast. When the thermometer reads 155°F, your chicken is done!

2. Rest the chicken: Remove the chicken from the grill and let it rest for 10 minutes before carving. This helps the juices redistribute and keeps the chicken moist.

Step 7: Serve and Enjoy!

1. Carve: Once rested, carve the chicken into pieces: remove the legs, wings, and then slice the breast.

2. Optional garnish: Serve with additional fresh rosemary or a squeeze of lemon juice for added freshness.

Tips:

• You can infuse the butter with garlic by adding smashed garlic cloves while melting the butter.

• For added crispiness, you can finish the chicken over direct heat for a couple of minutes, skin-side down, just before serving.

• Serve your grilled chicken with a side of grilled vegetables, a fresh salad, or even mashed potatoes for a complete meal.

Now you’ve got a whole chicken on the grill that’s crispy on the outside, juicy on the inside, and packed with rosemary flavor. Let me know if you have any other questions!