Recipes of the Week: Awesome Ways to Do Chicken

Grilled Whole Cut-up Chicken
Grilled whole cut-up chicken is a perfect summer outdoor meal. This chicken has crispy spiced skin with beautiful grillmarks and a deep grilled flavor. Make your neighbors jealous by grilling this delicious chicken for dinner!

A four-burner grill has enough room for two whole cut-up chickens, so I just buy two – it’s as easy to grill two chickens as one, and I might as well have leftovers. You can always use some more grilled chicken the next day!

Making grilled whole cut-up chicken is pretty easy. All you need to do is take the chicken out of the package, rub it with your favorite seasonings and throw it on the grill. I just use packaged spice mix labeled “chicken seasoning” and apply it generously. Don’t skimp on seasoning for a great tasting chicken! Cooking outside in a nice weather is a lot of fun, and eating this freshly grilled chicken is such a pleasure!

Recipe type: Grilling
Cuisine: American
Serves: 4 servings
1 whole chicken, cut into parts
3 tbsp chicken seasoning mix

Preheat gas grill on High with the cover closed to 425F.
While the grill is pre-heating, rub the chicken with the generous amount of seasoning.
Open the grill cover and put chicken pieces on the grill. Reduce the heat to Medium-High and close the grill cover. Watch the grill temperature – don’t let it get higher than 450F. If it gets too high, turn down the heat to Medium.
In 5 minutes, open the grill cover and flip the chicken pieces over. Close the grill and cook for another 5 minutes, then turn the chicken.
Continue flipping the chicken every 5 minutes until it’s cooked through (juices run clear when the thickest piece is cut with a knife, about 35 minutes).

Pat’s Beer Can Grilled Chicken
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub

For the rub, you will need:
1 (12-ounce) can beer
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

In a small bowl mix all the ingredients together. You can store extra rub mixture in an airtight container for up to 6 months.

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and set the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Recipe courtesy of The Neelys
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