An easy recipe for grilling a whole chicken – the spicy, tangy components of the bbq sauce pair wonderfully with the classic J. Lohr Hilltop Cabernet Sauvignon or J. Lohr Pure Paso’s blend of Cabernet Sauvignon and Petite Sirah.
Recipe courtesy of Chef Steve McGoey.
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Cayenne Pepper
- 1 Tbsp. Fennel Seeds
- 1 Tbsp. Coriander Seeds
- 1 tsp. Cumin Seeds
- 1-2 Dried Chilies
- 1 Tbsp. Sea Salt
- 1 Tbsp. Black Pepper (Freshly Ground)
- 1 Tbsp. Dark Brown Sugar
- 2 Tbsp. BBQ Sauce
- 1 Bunch Green Onions
- 1/2 Bunch Fresh Cilantro
- 1 Fresh Chili
- 1 Whole Chicken
- Olive Oil
- Fill a 12oz aluminum can 3/4 with cold water and put aside.
- Rub the whole chicken with the dry rub spice blend (blended in a mortar and pestle).
- Place the coated chicken over the top of the aluminum can forming a tripod with the can and the legs of the chicken.
- Place the chicken in a dedicated pan onto a preheated BBQ rack ensuring the element under the pan is not on. Close the lid of the BBQ and roast at 400°F until the chicken reaches an internal temperature of 160°F.
- Once the chicken has reached 160°F, baste the entire chicken with the BBQ basting sauce.
- Allow the BBQ sauce to caramelize and then apply a second coat of the basting sauce.
- At this point the internal temperature of the chicken should be 165°F and you are done.
- Carefully remove the chicken from the BBQ and let it rest before carving.
- Pour yourself a glass of J. Lohr Hilltop Cabernet Sauvignon or J. Lohr Pure Paso™ Proprietary Red Wine and enjoy with your favorite side dish.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.