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    Grill-Roasted Whole Citrus Chicken Recipe

    Turn your gas grill into an ‘oven’ to grill-roast a delicious whole chicken. This recipe calls for a bird about 5 pounds; however, you can go smaller or larger and simply adjust the roasting time accordingly. The chicken is stuffed with and covered in citrus fruits and fresh garden herbs, for a bright, savory flavor throughout. A heavy cast-iron pan is an ideal roasting vessel, but any large grill-safe pan with sides will do. It’s also suggested to use twine to seal the legs after stuffing and a meat thermometer to ensure your chicken is fully cooked before carving and enjoying.

     

    Makes: 1 whole roast chicken

    INGREDIENTS

    • 1 whole chicken (about 5 lbs.)
    • 4-5 citrus fruits, sliced in rounds and wedges
    • Fresh herbs, sprigs and chopped
    • ¼ cup olive oil
    • ¼ stick butter
    • Salt
    • Pepper

    INSTRUCTIONS

     

    1. Prepare your grill for indirect grilling at about 425 degrees - for instance on a 3-burner grill, turn the outside burners on, but leave the middle burner completely off.
    2. Remove any giblets from the chicken and pat dry; place in the center of a grill safe pan like cast iron.
    3. Stuff the chicken with sprigs of fresh herbs and citrus wedges, and then tie the legs together with twine.
    4. Make 4-5 small slits in the skin of the chicken, and then stuff with pats of butter.
    5. Rub the whole chicken in olive oil, and then season to your liking with salt, pepper and chopped herbs.
    6. Cover the chicken in citrus rounds, so the entire top is covered, securing into place with toothpicks.
    7. Place the skillet onto the indirect heat zone – over the burners that have been turned off.
    8. Roast at about 400 until internal temperature reaches 165 degrees when thermometer is inserted into the thigh. This will likely take an hour and a half to two hours, depending on the weight of your chicken. For a golden-brown roast, remove the citrus fruits carefully about 20 minutes before the bird is done and baste the bird in its juices about 2-3 times while finishing.
    9. Allow to rest 5-10 minutes before carving – enjoy