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Juicy Whole Grilled Chicken

Dec 24, 2020

Why would a little bird seem so intimidating to everyone? Maybe because the little creature has inspired more failed recipe endeavours for me than any other recipe we have tried to master.

Grilled Chicken is supposed to be easy. It’s not like you need new technology or fancy ingredients. For grilling a whole chicken, rather than a yogurt marinade, we prefer a garlic and lemon marinade with olive oil and a combination of aromatic herbs.

Crispy skin on the outside, and juicy, tender chicken from the inside, nothing beats an easy to cook Juicy Whole Grilled Chicken! Packed with a myriad of fragrant flavours, this recipe will surely jazz up any celebratory occasions. Now, that’s what we call heaven!

Prepping Time: 15 mins                               Cooking Time: 1hr 15 mins

Serves: 4                                                      Level of Cooking: Moderate


  • Whole chicken (neck removed from cavity) – 2 kg
  • Unsalted butter, melted – ¼ cup
  • Olive oil – 3 tbsp
  • White wine (optional) – ¼ cup
  • Lemon, halved – 1
  • Salt -- As per requirement
  • Freshly ground pepper – As per requirement
  • Fresh parsley, chopped – 2 tbsp
  • Garlic cloves, minced – 4
  • Whole garlic head, roughly peeled and cut in halves horizontally – 1
  • Fresh whole rosemary—3 sprigs

Step 1: Preheat OTG to 220°C in Grill Mode. Line a baking tray with foil or parchment paper.

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Step 2: Remove any excess fat and leftover feathers from the whole chicken. Pat dry with paper towels.

Step 3: Take a small bowl and mix olive oil, melted butter, wine (if using) and lemon juice. Spread the mixture evenly over the chicken, under the skin and inside the cavity. Season the chicken with salt and pepper from inside and outside.

Step 4: Sprinkle parsley and rub the minced garlic all over the chicken.

Step 5: Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the remaining lemon.

Step 6: Place the chicken with the breast side up in the baking tray. Tie both the legs together with kitchen strings.

Step 7: Roast for 1 hour and 20 minutes. Baste with the pan juices halfway through cooking time, or until the juices run clear from the thighs when pierced with a skewer. Broil it for another 3-4 minutes until golden.

Step 8: Remove from the oven, cover it with a foil and let it stand for 10 minutes before serving.

Drizzle the chicken with pan juices and serve hot!Tip: You can stuff vegetables such as Onions and Carrots inside the chicken also.

Any Christmas gathering is incomplete without this juicy and herby grilled chicken. This is an amazingly easy and delicious recipe that our whole family loves. It's perfect as the main dish of a simple meal with French fries or mashed potatoes and Coleslaw.


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