Best 3 Bbq Whole Chicken On Gas Grill Recipes
Are you in the mood for succulent, fall-off-the-bone BBQ chicken that is perfectly cooked on your gas grill? Look no further! In this comprehensive guide, we will embark on a culinary journey to discover the secrets of creating the ultimate BBQ whole chicken. Whether you are a grilling novice or a seasoned pro, we will provide you with all the knowledge, techniques, and tips you need to elevate your grilling game and impress your friends and family with this mouthwatering dish. From selecting the right chicken to using the proper grilling techniques and marinades, we will cover every aspect of the process to ensure that you achieve perfectly cooked, juicy, and flavorful BBQ chicken. So, gather your ingredients, prepare your grill, and let's delve into the art of creating the perfect BBQ whole chicken on a gas grill.
Here are our top 3 tried and tested recipes!
GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
- Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
- Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
- Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
- Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
- Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
- Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
- Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 3
Steps:
- Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
- Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
- About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.
Nutrition Facts : Calories 594 g, Fat 34 g, Protein 67 g
JUICY GRILLED WHOLE CHICKEN, MEDITERRANEAN-STYLE
Easy whole grilled chicken, marinated in a garlic and citrus Mediterranean marinate and grilled over indirect heat for the best juicy grilled chicken with perfectly crispy skin. Be sure to watch the video for more tips and for how to carve this whole chicken to serve a crowd!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.
- Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.
- Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).
- Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.
- Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken's internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.
- Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.
Nutrition Facts : Calories 394 kcal, Carbohydrate 3.3 g, Protein 24.3 g, Fat 31.3 g, SaturatedFat 7.2 g, Cholesterol 95.3 mg, Fiber 0.8 g, ServingSize 1 serving
BBQ Whole Duck on Gas Grill - Top Recipe with Video
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Difficulty: Moderate
This recipe provides a step-by-step guide to prepare a flavorful and succulent BBQ Whole Duck on a gas. Here's a recap of the tips and a conclusion.
BBQ Whole Duck on Gas Grill Recipe - Recommended Recipe
1. Selecting the Right Duck: Opt for a plump and healthy Pekin or Muscovy Duck weighing around 5 to 6 pounds.
2. Preparing the Duck: Thoroughly rinse the Duck, pat it dry, and remove any stray feathers if necessary.
3. Creating the Marinade: Whisk together a flavorful marinade comprising of minced ginger, crushed chilies, brown sugar, Hoison, rice wine, and five-spice powder.
4. Applying the Marinade: Generously coat the Duck with the prepared marinade, making sure to cover both the interior and the surface.
5. Marinating Time: Set the marinated Duck in a covered container and let it rest for at least an hour, allowing the flavors to penetrate.
6. Prepping the Gas Grill: Ensure your gas gets to a temperature of 275-300 degrees Fahrenheit.
7. Cooking the Duck: Place the marinated Duck breast-side down on the roasting pan and insert a meat thermometer. Cook covered for 45 minutes.
8. Flipping the Duck: Carefully Flip the Duck to the opposite side, cooking it covered for another 45 minutes or until the meat close to the bone is no longer pink.
9. Smothering the Duck: Baste the Duck with a mixture of Hoison, rice wine, and sesame oil. Repeat this every 15 minutes until the Duck is crispy.
10. Checking for Correctness: Insert a meat thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit, signaling its readiness.
11. Allowing it to Rest: Before serving, permit the Duck to rest for 10-15 minutes, allowing the juices to redistribute.
Conclusion:
With careful preparation, selecting the proper Duck, creating a flavorful marinade, and cooking at the right temperature, you can achieve a beautifully roasted BBQ Whole Duck on a gas with a crispy skin and juicy meat that will please any palate. Savor this delectable dish with your choice of sides and enjoy the culinary creation.
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