Grilled Whole Chicken

Remember I told you how over-excited I have got about our new bbq?

Yes, no? Well, I am. And I have spent the last few weeks perfecting quite a few bbq recipes (to come) including this easy Grilled Whole Chicken with an exotic marinade coz we want to be a little different, yeah?!

The thing about this whole grilled chicken is that it has minimal prep time and 6 simple ingredients combined to make one full of flavor dish – one of the best grilled chicken recipes you could try this summer.

Another great thing about this grilled chicken is that you don’t have to marinate it at all Simply fire up your grill, whip up the paste, slather it on and grill away. The meat turns out tender and moist, with crispy skin just as it should.

This recipe is equally great for summer grilling, but also for cooking indoors all year round. So win-win right? You can make it an Air Fryer Whole Chicken or an Oven Roasted Chicken or as this delicious Instant Pot Whole Chicken instead if you prefer.

Why Make This Recipes

• Cooking chicken on the grill whole is a budget friendly option as whole birds are usually cheaper than cut-up ones.
• Also, it is pretty simple, no need to cut up, butterflied chicken, spatchcock the bird. Just season and grill.
• It is a great recipe for meal prep, cook once and eat in many different meals.

Ingredient Notes

• Chicken – this recipe calls for a whole chicken with the skin on, the giblets, etc. removed.
• Orange juice – use freshly squeezed orange juice if you can
• Harissa – I just use a store-bought harissa paste for this. If you don’t like heat, then use a mild paste.
• Oil – use extra virgin olive oil or any other oil you prefer,
• Pomegranate molasses – this adds great sour-sweet flavor, use honey and a bit of fresh lemon juice if you cant get hold of some
• Salt – add to taste.

Want to know how to grill a whole chicken? Then gather your ingredients and let us get cooking.

How To Cook Whole Chicken On The Grill

Get complete ingredients list and instructions in recipe card below.

1. Fire up the grill and wait till the hot coals are medium hot. Then set up a hot side with the coals piled up and a cool side.
2. In a small bowl, mix together the harissa, orange juice, olive oil, pomegranate molasses, and salt and set aside.
3. Pat chicken dry and rub the marinade all over the bird making sure the chicken skin is fully coated.
4. Brush a little oil on the grill, then place the chicken breast side up on the cooler side of the hot grill. Make sure that there aren’t any coals directly under the chicken, you are trying to roast it, so it wants indirect heat. Remember, your barbecue / grill is becoming an oven.
5. After you have browned the skin, wrap the chicken in silver foil.
6. Then close the charcoal grill lid and cook for 80-90 minutes. The time depends on your barbecue so do check that the chicken juices run clear before taking it off the barbeque. Do turn the chicken halfway through to allow it to cook evenly on all sides.
7. Let the chicken rest for about 10 minutes before carving it.

Make This On A Gas Grill

Full Ingredients list and instructions in recipe card below.

1. Prepare the grill for indirect cooking over medium heat (about 400 degrees F / 200 degrees C). 
2. Prepare and season the chicken and oil the grill grates.
3. Place meat on the grill with indirect heat, cover, and cook for 80-90 minutes rotating the meat halfway through so all sides cook evenly.
4. Let the chicken rest for about 10 minutes before carving it.

Recipe Tips

• Pat dry your bird with a paper towel, prior to adding the marinade so the flavor is not diluted.
• Feel free to baste your chicken with olive oil or melted butter when turning at the halfway point.
• It is important to cook the meat on the cool side to avoid burnt meat or undercooked meat etc. Please do not be tempted to cook it quicker under high heat.
• To make grilling easier, choose a smaller chicken less than 4 lb.
• You can cook it straight as is, but if you want you can let it marinate for 2-3 hours for the flavor to soak in before cooking.
• Allow the meat to rest before carving so that the juices redistribute for moist meat.
• Save the chicken carcass for making chicken stock for all your home cooking needs.

Delicious Variations

• Change out the chicken – I use skinless chicken thighs, but you can use boneless skinless chicken breasts. But the cooking time will be different.
• Vary spices – Use different spices for a different flavor profiles like garlic powder, Italian seasoning, red pepper flakes, smoked paprika, black pepper, your favorite spice rub, etc.
• Add heat – add heat with red pepper flakes, cayenne, and more.
• Vary the liquid – sub some chicken stock for part of the orange juice.

FAQS

More Grilled Recipes

Also please do check out more grilling recipes below.

• Grilled Chicken Tenders.
• Grilled Chicken Salad.
• Honey Bourbon Grilled Chicken Thighs.
• Grilled Mackerel.
• Grilled Lamb Kabobs.
• Grilled Lamb Tacos.
• Grilled Steak.
• Baked Potato On The Grill.
• Stuffed Grilled Avocado.
• Easy Grilled Peaches.
• Best Grilled Broccoli.
• Air Fryer Veggie Kabobs.
• Cilantro Lime Shrimp Skewers.
• Grilled Shrimp Skewers.
• Grilled Shrimp Salad.
• Easy Watermelon Skewers.
• Bacon and Chicken Skewers.
• Grilled Whole Chicken.
• How To Roast A Chicken.
• Plus Air Fryer Whole Chicken and Slow Cooker Whole Chicken.

Serving Suggestions

• Easy Southern Style Coleslaw.
• Garlic Smashed Potatoes.
• Instant Pot Broccoli.

Weight Watchers Points

There are 6 Blue Plan SmartPoints per serving.

Thank you for reading this grilled pomegranate harissa chicken recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

GET THE POMEGRANATE HARISSA CHICKEN RECIPE:

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Print Recipe

4.88 from 8 votes

Grilled Pomegranate Harissa Chicken

Grilled Pomegranate Harissa Chicken

Prep Time5 mins

Cook Time1 hr 20 mins

Total Time1 hr 25 mins

Course: Main

Servings: 8

Calories: 220kcal

Author: Bintu Hardy

Ingredients

• ▢ 1 ½ tablespoons Harissa paste
• ▢ 2 tablespoons orange juice
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon pomegranate molasses
• ▢ Salt
• ▢ 3.3 pound (1.5 kg) whole chicken, giblets removed giblets removed

Instructions

Charcoal Barbeque Instructions

• Fire up the barbeque and wait till the coals are medium hot.
• In a small bowl, mix together the harissa, orange juice, olive oil, pomegranate molasses and salt and set aside.
• Brush a little oil on the grill, then place the chicken breast side up on the coolest part of the barbeque. Make sure that there aren’t any coals directly under the chicken, you are trying to roast it, so it wants indirect heat. Remember, your barbecue is becoming an oven. After you have browned the skin, wrap the chicken in silver foil.
• Then close the barbeque lid and cook for 80-90 minutes. The time depends on your barbeque so do check that the chicken juices run clear before taking it off the barbeque. Do turn the chicken half way through so it cooks evenly on all sides.
• Let the chicken rest for about 10 minutes before carving it.
• Notes – If cooking in an oven then roast the chicken for 30- 35 minutes at fan-assisted 180C / 200C / 400F / gas 6.

Gas Grill Instructions

• Prepare the grill for indirect cooking over medium heat (about 400 degrees F / 200 degrees C). 
• Prepare and season the chicken and oil the grill grates.
• Place whole chicken on the grill with indirect heat, cover, and cook for 80-90 minutes rotating it halfway through so all sides cook evenly. 
• Allow the chicken to rest for about 10 minutes before carving it.

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Notes

• Pat dry your bird with a paper towel, prior to adding the marinade so the flavor is not diluted.
• Feel free to baste your chicken with olive oil or melted butter when turning at the halfway point.
• It is important to cook the meat on the cool side to avoid burnt meat or undercooked meat etc. Please do not be tempted to cook it quicker under high heat.
• To make grilling easier, choose a smaller chicken less than 4 lb.
• You can cook it straight as is, but if you want you can let it marinate for 2-3 hours for the flavor to soak in before cooking.
• Allow the meat to rest before carving so that the juices redistribute for moist meat.
• Save the chicken carcass for making chicken stock for all your home cooking needs.
• Keep chicken in an airtight container or ziptop bag inside the fridge for up to a week.
• There are 6 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 220kcal | Carbohydrates: 2g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 101mg | Potassium: 189mg | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.8mg

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