Grilled Herb Chicken

Gluten Free
Dairy Free
Low Fod Map
Health score
2%
Grilled Herb Chicken
160 min.
6
7178kcal

Suggestions


Welcome to a culinary adventure that will elevate your grilling game! Our Grilled Herb Chicken is not just a meal; it's an experience that brings together the rich flavors of fresh herbs and the smoky essence of the grill. Perfectly suited for those following gluten-free, dairy-free, and low FODMAP diets, this dish ensures that everyone at your table can indulge without worry.

Imagine the tantalizing aroma of a whole chicken, marinated in a delightful blend of thyme, rosemary, and marjoram, slowly cooking over a gentle fire. The process may take a bit of time, but the result is a succulent, juicy chicken with a crispy, golden skin that will have your guests coming back for seconds. With a generous serving size of six, this recipe is ideal for family gatherings, barbecues, or any occasion where you want to impress.

Not only is this dish packed with flavor, but it also boasts a caloric breakdown that focuses on healthy fats, making it a satisfying choice for those mindful of their dietary intake. So fire up your grill, gather your loved ones, and get ready to savor every bite of this delicious Grilled Herb Chicken. Your taste buds will thank you!

Ingredients

  • 10.5 pounds cooking fat whole
  • tablespoons butter melted
  • 1.5 teaspoons thyme sprigs dried fresh chopped
  • teaspoon rosemary leaves dried fresh crumbled chopped
  • teaspoon marjoram dried fresh chopped

Equipment

  • frying pan
  • grill
  • kitchen thermometer
  • skewers

Directions

  1. Place drip pan directly under grilling area, and arrange coals around edge of firebox.
  2. Heat coals or gas grill.
  3. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail.
  4. Mix butter, thyme, rosemary and marjoram.
  5. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  6. Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut.
  7. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.

Nutrition Facts

Calories7178kcal
Protein0%
Fat99.99%
Carbs0.01%

Properties

Glycemic Index
7.5
Glycemic Load
0.02
Inflammation Score
1
Nutrition Score
9.1499999938128%

Flavonoids

Apigenin
0.01mg
Luteolin
0.23mg

Nutrients percent of daily need

Calories:7178.21kcal
358.91%
Fat:795.97g
1224.56%
Saturated Fat:237.33g
1483.32%
Carbohydrates:0.18g
0.06%
Net Carbohydrates:0.1g
0.04%
Sugar:0g
0%
Cholesterol:674.72mg
224.91%
Sodium:44.07mg
1.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.07g
0.14%
Vitamin D:38.1µg
254.01%
Vitamin E:21.58mg
143.85%
Vitamin A:192.51IU
3.85%
Selenium:1.59µg
2.27%