Rubbed with a zesty marinade, this tasty grilled whole chicken is sure to please. Spatchcocking the chicken before grilling reduces the cooking time and makes the bird cook more evenly.
Recipe tags: chicken base, easy difficulty, holiday, chicken, grilling
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tsp | lemon zest |
| 2 Tbsp | lemon juice |
| 2 tsp | honey |
| 1 tsp | oregano |
| 1 tsp | pepper |
| ½ tsp | smoked paprika |
| 2 cloves | garlic, minced |
| ¼ tsp | hot pepper flakes |
| 1 whole | chicken (3 to 3.5lb) |
Stir together chicken base, lemon zest, lemon juice, honey, oregano, pepper, paprika, garlic and hot pepper flakes; set aside.
Using kitchen shears, cut chicken along each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Rub seasoning mix under skin and inside cavity. Let stand for at least 15 minutes or cover and refrigerate for up to 6 hours.
Prepare grill for indirect heat. Set foil drip pan on one burner of barbecue under grate and grease grate well; preheat remaining burner to medium heat. Place chicken, breast side down, on greased grate over drip pan.
Close lid; grill for about 20 minutes or until charred. Turn over; grill for about 30 minutes or until instant read thermometer inserted in thickest part of thigh reads 165°F. Tent chicken with foil; let stand for 15 minutes before slicing.