Herb & Garlic Chicken

Simple dry rubbed herb and garlic chicken remains super juicy on the Cinder Grill. Use the App to monitor cooking from a distance for easy multitasking. Multiply this rub recipe for other chicken and pork dishes.

Herb & Garlic Chicken cooked on cinder grill indoor precision grill

INGREDIENTS:

1 each whole chicken, backbone removed

For the Rub:

2 Tbsp. Sea Salt, Coarse
2 tsp. Garlic, Dried, minced
2 tsp Onion, toasted granules
1 tsp. Rosemary, cut and dried
1 tsp. Sage, dried, rubbed
1 tsp. Thyme, dried
2 tsp. Black pepper, table grind
Olive Oil as needed

Juicy Herb & Garlic Chicken recipe

METHOD:

Have your butcher remove the backbone of the chicken for you or you can follow the method for Spatchcocked poultry
Lightly brush both sides of the chicken with olive oil
In a small bowl, combine the dried spices and salt
Sprinkle the spice and salt mixture on both sides of the chicken making sure the seasoning is evenly distributed
Placed the chicken, skin side up on the Cinder grill.
Using the Cinder App, set the grill to 158°F
Close the lid and begin cooking (Approximately 115 minutes)
Once the temperature is achieved, lift the lid and gently remove the chicken and place it on a clean plate
Wipe the Cinder grill clean with a damp towel and pre-heat to sear
Gently brush olive oil on the skin side of the chicken and place, skin side down, on the Cinder grill and close the lid.
Push the red sear button and allow to sear for 90 seconds or until the skin is golden brown and crispy
Remove the chicken from the Cinder and place on a clean cutting board.
Separate the leg and thigh and cut the breast into four pieces and arrange on serving platter.