Imagine a perfectly grilled whole chicken, infused with the aromatic flavors of cedar, creating an unforgettable culinary experience that will have your taste buds dancing! This cedar planked grilled whole chicken is not just a meal; it's a centerpiece for your next gathering, promising to impress your family and friends with its juicy tenderness and smoky depth. With just a handful of ingredients and a little bit of patience, you can transform a simple chicken into a mouthwatering masterpiece. Ready to elevate your grilling game? Dive into this recipe and discover the secrets to achieving that perfect char and flavor that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 4-6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 cedar planks
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (e.g., rosemary, thyme) for garnish
Instructions
- Begin by soaking the cedar planks in water for at least 1 hour. This will help prevent them from burning on the grill and will infuse the chicken with a subtle cedar flavor.
- While the cedar planks are soaking, prepare the chicken. Rinse the whole chicken under cold water and pat it dry with paper towels. This helps to ensure a crispy skin.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade. Adjust the seasoning according to your taste preferences.
- Rub the marinade all over the chicken, making sure to coat the outside and inside of the cavity. For added flavor, you can also gently lift the skin and apply some of the marinade directly onto the meat.
- Once the chicken is well-coated, let it sit at room temperature for about 20 minutes while you prepare the grill. This allows the flavors to penetrate the meat.
- Preheat your grill to medium heat (about 350°F to 375°F). If using a charcoal grill, set up a two-zone fire by placing the coals on one side and leaving the other side empty for indirect grilling.
- While the grill is heating, remove the cedar planks from the water and pat them dry. Place the planks directly on the grill grates for about 5 minutes, or until they start to crackle and smoke.
- Carefully place the marinated chicken on the cedar planks, breast side up. If desired, you can add fresh herbs like rosemary or thyme inside the cavity of the chicken for additional flavor.
- Close the grill lid and cook the chicken using indirect heat for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- During the last 15 minutes of cooking, you can baste the chicken with any remaining marinade for extra flavor and moisture.
- Once the chicken is fully cooked, carefully remove the cedar planks from the grill using tongs. Allow the chicken to rest for about 10-15 minutes before carving. This helps the juices redistribute throughout the meat.
- After resting, carve the chicken and serve it on a platter. Garnish with additional fresh herbs if desired. Enjoy your delicious cedar planked grilled whole chicken!
Tips
- Soak the Cedar Planks: Don’t skip the soaking step! Soaking the cedar planks for at least an hour not only prevents them from burning but also enhances the flavor profile of the chicken, giving it a delightful hint of smokiness.
- Marinate for Flavor: Allow the chicken to marinate for at least 20 minutes at room temperature. This step is crucial for letting the spices permeate the meat, ensuring every bite is bursting with flavor.
- Indirect Grilling: Master the art of indirect grilling by using a two-zone setup on your charcoal grill. This method allows for even cooking and prevents the chicken from drying out.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) at the thickest part of the thigh for juicy, safe-to-eat results.
- Rest Before Carving: After grilling, let the chicken rest for 10-15 minutes. This resting period allows the juices to redistribute, resulting in a more succulent and flavorful chicken when you carve it.
- Garnish for Presentation: Don’t forget to garnish your chicken with fresh herbs like rosemary or thyme before serving. Not only does it add a pop of color, but it also enhances the overall aroma and flavor of your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 1g
Protein: 38g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 120mg
