Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Chicken, Turkey, Duck, etcWHOLE CHICKEN RECIPES >> >  Harrison's EZ Grilled Chicken



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Food & Beverage Publications
An extensive selection of free Food, Beverage and Agricultural magazines, and other publications.

Chef with red wine glass



Complete Idiot’s Guide® to Grilling
by Don Mauer

Serves: 4
Prep time: 13 to 15 minutes
Cook time: 2 hours
Serving size: 1/4 chicken



    • 1 whole (3- to 3½-lb.) broiler-fryer chicken, split
    • 6 TB. onion powder
    • 3 TB. fresh-ground black pepper
    • 3 TB. granulated sugar
    • 3 TB. garlic powder
    • 3 TB. ground allspice
    • 1 TB. plus 1 tsp. dried thyme, crumbled
    • 1 TB. plus 1 tsp. ground cinnamon
    • 2 tsp. ground nutmeg
    • 1½ tsp. ground cayenne


1. Fire up the grill: On a gas grill: Turn each burner to high and ignite. Cover the grill.

2. Rinse chicken halves under cold water, and pat both sizes dry with paper towels. Set on a foil-covered tray.

3. In a medium mixing bowl, stir together onion powder, pepper, sugar, garlic powder, allspice, thyme, cinnamon, nutmeg, and cayenne until combined. Coat chicken halves all over with seasoning mixture.

4. When the grill's hot, shut off one side and turn the other to its lowest setting. Place chicken halves, skin side up, on the "off" side of the grill. Close the cover, and grill for 1 hour. Open the cover, turn chicken halves over (should now be skin side down), close the cover, and grill for 1 hour. Test thigh for doneness by inserting an instant-read thermometer into thigh's thickest part without touching bone to check for 180°F; about 180°F is okay. Or pull the wing, which should come off easily. Remove chicken from the grill, and let it rest for 10 minutes before serving. Cut each half in chicken half and serve.

Note: A thin membrane between the skin and the flesh holds moisture in the meat while keeping the fat out. So remove the skin from the chicken after cooking, instead of before cooking, to get juicy flavor with less fat.



Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.