Grilled Whole Chicken

Chicken Rub Ingredients

• 1 tbsp. Paprika
• 2 tsp. Oregano
• 1 tsp. Garlic powder
• 1 tsp. Celtic Sea Salt
• 1/2 tsp. Onion Powder
• 1/2 tsp. Black Pepper
• 1/4 tsp. Cayenne Pepper

Directions

1. Pat chicken dry. If you wish, allow chicken to dry in the refrigerator to promote further browning of the skin when you smoke it.
2. Mix all the rub ingredients together in a small bowl.
3. To help the rub stick, drizzle a small amount of olive oil over the bird.
4. Coat the whole bird with spice rub inside and out. For best flavor, allow it to sit for 1 hr. in the refrigerator or up to 12 hrs.
5. Stuff the cavity of the bird with wedges of onion and lemon and poke a few sprigs of thyme in.
6. Cross the two legs and tie them together with butcher twine to promote even cooking and tuck wings beneath the bird to prevent drying out.
7. Set your pellet grill at 175 degrees for the first hour if you wish to smoke your bird. If you don't have a pellet grill or smoker you can just skip to the next step.
8. Turn the grill temperature up to 375 until the chicken internal temperature is 165 at the thickest part.
9. Remove the bird from the grill and let rest for 10 minutes before carving.