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Whole-grilled Chicken with vegetables - Simple and perfect on the grill!
The "Beer can" method provides moisture during grilling and makes the job easy!
Ingredients
- 1 stor chicken
- 4 ulike vegetables
- 1 pcs spice mixture
Spice mixture
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp paprika
- 1 tsp cummin
- 1 tsp chili flakes
- 1 tsp garlic powder
- 1 tsp onion powder
One of the most popular ingredients in Norway is chicken! Chicken is very fond of being grilled and I love grilling whole chicken. When you grill whole chicken, you get breasts, thighs and wings in the same meal and with this method it becomes perfect every time. The key to a perfectly grilled chicken is the heat and core temperature. I have made a video of the whole process and you can see it at the end of this recipe.
Step 1
Buy whole chicken of good quality. I prefer organic free-range chicken from good producers. Take the chicken out of the packaging and rinse quickly in cold water. Wipe the chicken with parchment paper.
Step 2
To give the chicken the good taste, make a spice mixture "Dryrub". This is very easy to make yourself or you can also buy ready-made mixtures. Mix together salt, sugar, paprika, chili flakes, cumin, onion powder and garlic powder.
Step 3
Sprinkle plenty of spices on the chicken and give it a little massage. Make sure that the spice gets into all the little nooks and crannies. Leave the chicken with this spice mixture outside for 30-60 minutes before grilling.
Step 4
When the chicken is grilled, lots of good broth and fat drip down. Therefore, I use a pan made for this purpose. If you do not have such a pan, you can use another type of pan and put a glass or a beer can in the middle. Cut various vegetables into coarse pieces and place in the pan. Pour beer or other liquid into the glass and put in the middle.
Step 5
Now place the spicy chicken on the glass or box and you are ready for grilling.
Step 6
The chicken is best if it is grilled on indirect heat. Try to keep between 160 -200 degrees in the grill. Turn the chicken around occasionally so that the different parts of the chicken are facing the heat. This gives an even heat treatment and an incredibly crisp and good skin.
Step 7
Grill the chicken until the breast has a temperature of about 61 degrees and the thighs in excess of 70 degrees. Then the chicken is perfect. IMPORTANT! When the chicken has reached the right temperature, let it rest for 15 minutes before cutting it up. This makes it even more juicy. Good luck.
