6 Herb Whole Chicken on the Grill

Here was the main course of my dinner this evening, and I must say, it was some of the tastiest chicken I’ve ever eaten!  The rub was delicious, the chicken was moist……mmmmmmm………

6 Herb Rub enough rub for a 4 pound whole chicken

• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp each salt and pepper
• 1/2 tsp garlic and onion powder
• 1/8 tsp ground celery seed
• 1/8 tsp ground cloves
• 1 tsp dried rosemary
• 1 tsp dried savory
• 1 tsp dried thyme
  
• 1 tsp dried oregano
• 1/2 tsp dried chervil (if not available, use parsley)
• 1/4 tsp dried dill

Combine all above ingredients.  This will cover a 4-5 pound whole chicken.  I had a 4.15 pound chicken this evening and I had plenty.

Whole Chicken on the Grill

Take chicken, clean out insides and wash chicken inside and out with cold water.  Pat dry.  Drizzle with oil and cover with rub above.  Let sit for at least a couple hours, overnight max.  Either preheat gas grill to medium or get charcoal temperature to medium (being able to hold hand a couple inches above grates for about 5 seconds before having to pull away).  Set up for indirect grilling.  If using gas, have one side of the grill off and the other side heated.  If using charcoal, have coals set to both sides with middle empty.  Place a drip pan, if using charcoal, in the middle and fill part way with water.  This will help keep the chicken moist.

Place chicken on grill breast side down to start.  A 4 pound chicken will take about 1 1/4 hours to cook.    Cooking times will vary.  About 45 minutes in, flip chicken over and place 4-5 more coals per side of the chicken.  Continue to cook.   Chicken is done when the legs wiggle easily.  I couldn’t honestly tell you what the internal temp is supposed to be because I hate sticking a thermometer into meat and having the juices run out!  Let chicken sit for about 10 minutes covered to rest.  Use this time to grill the fennel recipe below!