Whole grilled chicken. Head outdoors and fire up the grill — these summery takes yield juicy, flavorful results every time. Simply prepare the grill for indirect high heat, lower the seasoned chicken onto the middle of the bundt pan and add your favorite roasting vegetables, like potatoes, onions and carrots. This is an authentic recipe for Tandoori chicken.

The warm grilled chicken goes perfectly with a fresh lettuce and vegetables from the garden. Just cut a few slices right off of the breast and lay directly on top of the salad. Grilled chicken also goes great with mashed potatoes and a vegetable or you can lay out a bunch of sandwich fixings for a large group. You can have Whole grilled chicken using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Whole grilled chicken

It's 1 of whole chicken.
Prepare of Spices (to taste):.
You need of Mixed spices.
You need of rosemary powder.
You need of ginger -garlic paste.
Prepare of Dark soy sauce.
Prepare of salt.
It's of black pepper.

The secret to perfectly grilled whole chicken is setting up your grill for indirect heat. Much like this roasted chicken recipe , the indirect heat method roasts the chicken to perfect doneness. Because the chicken isn't over the flames, you won't have to deal with flare-ups or burnt skin and underdone meat. Place on the grill with indirect heat, angling one thigh and the leg to the direct heat side.

Whole grilled chicken instructions

Mix all the spices proportionally to get a good marination.
Stuff the chicken with the marination and cover with foil for 1 to 2 hours for the mixture to enter well.
Remove the chicken from the foil and grill in the oven or charcoal stove.

Remove chicken from packaging and pat dry. Combine oil and seasoning mix in a small bowl. Rub seasoning mixture all over chicken, even inside the cavity. Place upright on a vertical roaster (legs at the bottom). Place whole chicken on the cool side of the grill with the lid's vents over the chicken.