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The Publican Grilled Whole Chicken by Panna

Sierra Coughlin, Marketing Coordinator
Sierra Coughlin, Marketing Coordinator


  • Grill
  • Grilling tools
  • Spatula
  • Casserole or similar pan, to marinate chicken
  • Cutting board
  • All-natural mesquite or other hardwood charcoal
  • Mixing bowl
  • Whisk
  • Boning knife (or if not available, a utility knife)


  • 3 lb Roasting chicken
  • 5 T Freshly-squeezed lemon juice
  • 2 T spelette or Alpeppo Pepper
  • 4 Cloves garlic, minced
  • 1/2 tsp Fresh-ground black
  • 2 tsp Kosher salt for the chicken
  • 1 C Extra Virgin Olive Oil
  • 2 T Dried oregano
  • 1 tsp Salt, for the marinade




Debone the roasting chicken, leaving the skin intact. (Note: a good butcher should be able to do this for you.) To do so, first stand the chicken up on its neck and cut out the backbone by cutting through on each side. Next, trim some of the loose fat. Pop out the breastplate by making a slit and pulling it out in one piece. Remove the rib cage, and then the thigh bones, and leg bones, removing any cartilage as well. Finally, remove the wishbone, and tuck the wings under the chicken. Salt the chicken with 2 tsp. Kosher salt and let rest, refrigerated for at least 1 hour and up to 24 hours. 


Combine the remaining ingredients into a mixing bowl, and mix well. Rub the chicken with 1/4 cup of the marinade. Reserve the remaining marinade for future use. (It stores well in the fridge or freezer, and can be used for more than just chicken.) Marinate the chicken for at least 2 hours and up to 24 hours.


Heat one side of your grill to medium-high, the other to medium-low. If using a charcoal grill, use a chimney stuffed with paper in the bottom, and the charcoal on top, and let the coals heat for about 20 minutes in the grill before pouring the coals out into one side of the bottom of the grill. Let the grill grate heat up for several minutes. Char the chicken, skin-side down, over direct heat on the medium-high side for several minutes, until the chicken is golden and lightly charred. Move the chicken to the indirect heat side of the grill. Be sure to point the breast away from the heat, as the leg and thighs take longer to cook. 


Once golden and lightly charred (check every 3 to 4 minutes; it will take about 7 to 8 minutes total), flip the chicken and move to the medium-low side to finish over indirect heat, about 7 or 8 minutes. The chicken is done when it is golden brown and slightly charred, and registers 165 degrees F, or the juices from the drumstick run clear.


Remove the chicken from the grill. Rest the chicken for 5 to 10 minutes prior to carving. Carve, arrange on a platter, and dress with a squeeze of fresh lemon juice.