Garlic & Herb-Rubbed Whole Chicken on the Grill

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Serving: 6

Featured in the Living Well Eating Smart newsletter issue #84 (July 11th to September 18th , 2019).

Recipe provided by Chef Sharon Sanders on behalf of Filippo Berio. Image provided by Filippo Berio. For more inspiration on how to incorporate olive oil into your recipes, visit their website.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Halve whole chicken: Using a large, sharp knife or kitchen shears, remove backbone and cut through breastbone. Cut through breast plate to split chicken in two. Put each half in a plastice food storage bag. Wash hands after handling raw chicken. 

4. Combine all other ingredients and mix until well incorporated. Divide evenly among chicken halves and seal bags with marinade. Refrigerate overnight.

5. Heat grill to medium-high heat; meanwhile, preheat oven to 350 degrees Fahrenheit.

6. Position chicken halves skin-side down (so as much of the skin as possible touches the grill grate).

7. Get char and color on down side before rotating chicken 90 degrees with tongs. Turn chicken over and repeat on other side.

8. Once nice color is achieved, transfer to preheated oven and roast until thickest part of chicken has reached an internal temperature of 165 degrees Fahrenheit as verified with an instant-read thermometer.

9. Rest for 10 minutes before serving. Enjoy!

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Nutrition Facts

Nutrition Facts Per Serving:
Calories 370
Total Fat 12 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 430 mg
Carbohydrates 53 g
Fiber 7 g
Protein 16 g