Savory, mildly spiced rub seasons chicken inside out. A vertical roaster ensure a moist bird by lifting it further from the fire.
Ingredients
1 tbsp. smoked or Hy-Vee paprika
1 tbsp. Hy-Vee onion powder
1 ½ tsp. Hy-Vee salt
1 tsp. cayenne pepper
1 tsp. Hy-Vee black pepper
1 tsp. Hy-Vee dried thyme
1 tsp. Hy-Vee garlic powder
½ tsp. Hy-Vee dried oregano
1 (4.5 pound) Hy-Vee Cool Chicken whole chicken, at room temperature and patted dry with paper towels
2 tsp. Hy-Vee vegetable oil
½ c. Hy-Vee barbecue sauce, optional
Buy Ingredients
Servings : 4
Simply Organic Smoked Paprika1 tbsp.
$7.99
That's Smart Onion Powder1 tbsp.
$1.25
Hy-Vee Iodized Salt1 ½ tsp.
$1.49
That's Smart! Cayenne Pepper1 tsp.
$4.00
Hy-Vee Ground Black Pepper1 tsp.
$1.99
Hy-Vee Thyme1 tsp.
$1.99
That's Smart Garlic Powder1 tsp.
$1.25
Hy-Vee Oregano Leaves½ tsp.
$1.99
Hy-Vee Fresh Young Whole Chicken1
$1.88
Hy-Vee Vegetable Oil2 tsp.
$3.88
Hy-Vee Hickory BBQ Sauce½ c.
$3.00
$0.00
Per servings $7.68
Directions
To prepare spice rub, combine smoked paprika, onion powder, salt, cayenne pepper, black pepper, thyme, garlic powder and oregano; set aside.
Meanwhile, prepare grill for indirect cooking. For charcoal grill, place drip pan under center of grill grate with coals surrounding pan; bring coals to medium-high heat. For gas grill, preheat outside burners to medium-high.
Rub outside of chicken with oil. Spread spice rub under skin, inside cavity and on outside of skin. Fit chicken, legs down, over center of vertical roaster. Carefully transfer chicken to grill. Lower grill hood. Grill, keeping grill temperature around 325 degrees, for 1-1/4 to 1-1/2 hours or until internal temperature of breast is 165 degrees and thickest part of thigh is 180 degrees. Remove from grill. Let rest 10 minutes before removing chicken from vertical roaster and carving.