This is the only way we grill our chicken these days:
Mix it all up, give it a taste, and adjust your spice combo as desired. If it doesn't taste super-salty, just add a bit more salt to balance out the spices. Leftover rub can always be used for another day, so long as you don't contaminate it with raw-chicken hands.over—don't forget to get under the wings and on the back of the chicken, too.
Doesn't that look good? The skewer through the legs is essential for keeping the bird together when you flip it.Common belief for how to grill chicken would have you sear your chicken skin-side down on the hottest part of the grill first, but that's actually not the best way to cook it. gives you a lot more control, helping you to avoid over-cooking the bird and helping to keep it evenly juicy all the way through. So start cooking your chicken on cooler side of your two-zone grill. It takes a little longer when you do it this way, but it is totally worth it.
When you place your chicken skin-side up on the indirect heat zone of the grill, be sure to place it so that the drumsticks point towards the hotter side, since they're less susceptible to over cooking. Then close the lid on the grill, and let it be. It'll take about half an hour to 40 minutes for the chicken to be ready to flip, which gives you plenty of time to go back inside and prepare your.
When the chicken is ready to flip and sear, raise the lid on the grill and use long grilling tongs to flip the chicken skin-side-down onto the direct heat zone. It'll probably sizzle and pop a bit and you might get some flare-ups, but that's all good. Sear it until the skin is nicely charred and an instant-read thermometer inserted in the breast registers 160°F—it'll rise to the desired 165°F while it rests.
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