Cedar Planked Grilled Whole Chicken
Cedar Planked Grilled Whole chicken - succulent, mildly smokey, crispy skin and really flavourful. Delicious summer fare with only 20 minutes hands-on time.
Servings (change as needed): 4
- 1 whole chicken, 3 1/2-4 pounds
- salt and pepper
- 1/4 cup olive oil
- 3 tbsp minced green onions (mostly white part)
- 1 tbsp lemon juice
- 2 tsp minced or grated garlic (2 cloves)
- 1 tsp dried herbs (I use 1/2 oregano, 1/2 thyme)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika (regular or smoked)
MARINATE CHICKEN: Combine all marinade ingredients in a large ziploc bag. Massage to mix well. Sprinkle salt and pepper in cavity of chicken. Place chicken in bag and massage marinade all over chicken including under the breast skin. Seal bag and refrigerate for 3-4 hours or up to a day. Remove chicken from fridge 45-60 minutes before cooking to bring to room temperature. (If you don't have time, just let chicken marinate at room temperature for 45 minutes.)
SOAK PLANK for 15 minutes if 1/4 inch thick or 30-45 minutes if 12/-3/4 inch thick. I use a baking tray with sides, filled with water, and lay something heavy on top of plank to keep it from floating.
HEAT GRILL to medium high, about 400-425F, for 10-15 minutes.
GRILL CHICKEN: Pat plank with paper towel. Spray lightly with oil. Place chicken, breast side up, on plank and put it directly on hot grill, Close lid and cook for 4 minutes (if 1/4 inch plank) and 6-8 minutes for 1/2-3/4 inch plank. Plank will start charring and begin to give off smoke. Then turn burner under chicken to LOW. Lower other burner(s) to medium so that temperature of BBQ holds as steady as possible at 350-375F. Close lid. Cook undisturbed for about 50-60 minutes depending on size of chicken. Shift plank 180 degrees half way through to help with even cooking. Check temperature of chicken with instant thermometer. Chicken is ready when breast is 155F and thick part of thigh is 165F. Cook longer if needed and check every 5 minutes if close. Temp will rise further when rested. Transfer chicken to cutting board. Cover loosely with foil (don't tuck in all the edges) and let it rest for 15-20 minutes (important!). Cut chicken and serve. Discard plank.
Make Ahead: Make the chicken ahead and keep it in a warm oven or covered BBQ (turned off) for up to an hour. The skin may not be as crispy though. This also makes delicious cold chicken for a picnic the next day.
Nutrition values are estimates based on a nutrition calculation program.
Calories: 535kcal | Carbohydrates: 2g | Protein: 36g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 862mg | Potassium: 372mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 2mg