Seasoned all over with “The Last Supper”, our recipe for a whole chicken is beyond simple. In addition to tons of flavour, this preparation method means faster cook time, even cooking, and maximum exposure to heat, resulting in crispy skin!
Want to grill a whole chicken like a pro? Let’s do it!
First things first, get a whole fryer chicken that weighs 1-1 ½ kilograms. Remove any neck parts and gizzards. Next, pat the chicken dry with paper towels and place breast side down onto a cutting board with the legs facing you.
Grab your poultry shears or kitchen scissors and cut along the right side of the backbone. You want to cut from the bottom of the chicken to the neck. Once done, repeat on the left side and remove the bone. Flip the chicken over and firmly press down on the breastbone to flatten until you hear a satisfying crack.
Let's start smacking the chicken!
Grab “The Last Supper” rub, measure 1/3 cup and apply it all over the chicken.
Pro Tip: Separate the skin from the meat with your fingers and apply a generous amount of rub under the skin for maximum flavour!
Ok! Almost there!
Prepare a grill for two-zone cooking at 177 degrees C. Lightly oil the grill grates, place the chicken on the grill over indirect heat, and cook for 35 minutes or until the internal temperature registers 60-65 degrees C.
Transfer the chicken to the indirect side, skin side down. Grill for 5-7 minutes or until the internal temperature reaches 74 degrees C. Place the lemon on the grill cut side down after a few minutes to develop nice grill marks.
Remove the chicken and charred lemon halves from the grill, let rest for 10 minutes, squeeze lemon juice over the chicken for a finishing touch, then gather everyone around the table!