An easy recipe for grilling a whole chicken – the spicy, tangy components of the bbq sauce pair wonderfully with a variety of J. Lohr wines.
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 12 oz. 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 your favorite J. Lohr wine enjoy with a tasty side dish.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.