3tablespoonsseasoning mix(I used a store bought version that contained oregano, garlic, salt, pepper and a bit of crushed red pepper
Instructions
For Gas Grills:
Preheat grill to medium hot heat.
Remove chicken from packaging and pat dry.
Combine oil and seasoning mix in a small bowl. Rub seasoning mixture all over chicken, even inside the cavity. Place upright on a vertical roaster (legs at the bottom).
Turn off one grill burner and place chicken there. Reduce heat to medium on remaining burner(s) to maintain a constant heat of about 350-375 degrees.
Grill whole chicken for 60-75 minutes or until an instant-read thermometer reaches 160 degrees. Carryover cooking will get it to 165 degrees. Rest at least 15 minutes before carving and serving.
For Charcoal Grills:
Light a chimney full of charcoal. When coals are ready, pour them evenly over one-half of your grill. Cover and allow the grill to preheat for at least 5 minutes.
Remove chicken from packaging and pat dry.
Combine oil and seasoning mix in a small bowl. Rub seasoning mixture all over chicken, even inside the cavity. Place upright on a vertical roaster (legs at the bottom).
Place whole chicken on the cool side of the grill with the lid's vents over the chicken. Adjust the vents to maintain a grill temperature between 350-365 degrees.
Grill whole chicken for 60-75 minutes or until an instant-read thermometer reaches 160 degrees. Carryover cooking will get it to 165 degrees. Rest at least 15 minutes before carving and serving.
Notes
Thoroughly pat the chicken dry when removing it from its packaging. The oil and seasoning will stick better to a dry bird. The skin will also become more crispy when grilled, too.
I like to grill with neutral oils that have a higher smoke point like canola or grapeseed oils.
Check the temperature of your chicken about minutes short of the recommended cooking time as grill temperatures can vary. An instant read thermometer makes this quick and easy. Insert the probe into the thickest part of the breast as white meat is easy to overcook. Avoid having the thermometer touch the bone as that will skew the results.
Let the chicken rest for at least 15 minutes after you remove it from the grill. (Use heat proof gloves or oven safe mitts for this!) This allows the juices to redistribute for moist, juicy chicken.