Garlic-Grilled Whole Chickens

Makes 8
Prep 15 m
Chill 30 m
Grill 40 - 45 m



  1. 1 of 6 Combine garlic and oil in a bowl.
  2. 2 of 6 Cut up either side of back bone from tail to neck. Remove backbones. Open chickens up flat like a book, breast side down. Tuck wing tips underneath. Cut slit on either side of breast tip. Insert tip of each drumstick into a slit. Cover chickens with plastic wrap. With flat side of meat mallet, pound thicker parts of drumsticks and shoulder sides of breasts for even thickness.
  3. 3 of 6 Season with salt and pepper. Rub garlic oil over chickens. Place on baking sheet. Cover; refrigerate at least 30 minutes.
  4. 4 of 6 Lightly brush grill rack with vegetable oil. Then prepare grill with low-heat coals or heat gas grill.
  5. 5 of 6 Place chickens, breast side down, on grill rack. Grill, covered, until lightly browned, 10 to 12 minutes. Turn over; grill, covered, 10 minutes, basting with any garlic oil remaining on baking sheet. Turn over again. Grill, covered, 10 minutes.
  6. 6 of 6 Turn over. Grill, uncovered, 10 to 15 minutes, until temperature registers 175 degrees F in thickest part of thigh. Cut into serving pieces.

Oven Method:

  1. 1 of 1 Heat oven to 375 degrees F. Coat broiler-pan rack with nonstick cooking spray. Place chickens, breast side down, on broiler-pan rack. Bake 16 minutes. Turn over; bake 15 minutes. Turn over; bake 20 minutes. Turn over; bake 10 minutes, until temperature registers 175 degrees F in thickest part of thigh.
Nutrition Information for Garlic-Grilled Whole Chickens
Servings Per Recipe: 8
Per Serving: 142 mg chol., 8 g sat. fat, 1 g carb., 31 g Fat, total, 469 kcal cal., 44 g pro., 266 mg sodium, 0 g fiber
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Printed from 07/18/2019