Grilled Whole Chicken – Juicy and Crispy

Steps

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1. 1
   Using poultry shears, cut along both sides of the backbone to remove and separate it from the chicken. Reserve the backbone for broth or to grill alongside if desired.
   ▶ ≈0:14
2. 2
   Flip the chicken skin-side down and press it flat. Make a small hole in the skin and tuck the thighbone through to lock the chicken in place. Fold the wings inward.
   ▶ ≈1:07
3. 3
   Calculate salt amount at 1 to 1.5% of the chicken's weight (for a 1.5 kg chicken, use 15–22 g salt). Season both sides thoroughly with salt, including the bone side. Sprinkle sweet paprika and a touch of black pepper on both sides.
   ▶ ≈1:59
4. 4
   Place the seasoned chicken uncovered in the refrigerator for 12–24 hours (even 6 hours helps significantly). This allows salt to penetrate the meat deeply and dries the skin for crispiness.
   ▶ ≈3:35
5. 5
   Preheat the grill, placing coals on one side to create an indirect zone and a direct heat zone. Maintain a grill temperature of approximately 150–200°C.
   ▶ ≈3:49
6. 6
   Place the chicken with the thighs toward the coals and the breast away from direct heat, as thighs tolerate higher temperatures while breast is more delicate. Insert a meat thermometer into the thickest part of the breast without touching bone.
   ▶ ≈4:16
7. 7
   Grill for approximately 40–60 minutes while monitoring temperatures. Remove the breast when it reaches 68°C (it will continue to cook while resting); thighs should reach 79–83°C. Turn and reposition as needed midway for better browning.
   ▶ ≈4:43
8. 8
   Once the chicken reaches the target temperature, carefully remove it from the grill without tearing the skin. Rest for 5–10 minutes to allow juices to redistribute through the meat.
   ▶ ≈6:14
9. 9
   After resting, carve and serve. Verify that the breast is juicy and the leg meat pulls cleanly from the bone, indicating perfect doneness.
   ▶ ≈6:39