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Grilled Whole Chicken With Mexican Dry Rub

Recipe Source by the Perdue Farms Culinary Team

Grilled Whole Chicken With Mexican Dry Rub

Recipe Source by the Perdue Farms Culinary Team

Wondering how to grill a whole chicken? This easy to follow recipe walks you step by step through the grilling process. A sweet and spicy dry rub lends the ideal Tex-Mex flavor while a creamy salsa can be served on the side for those who like to dip.

Recipe Quick Facts

Prep
5
Minutes .
Cook
2
Hours .
Makes
4
Servings .
The link to Grilled Whole Chicken With Mexican Dry Rub has been copied

Ingredients

Ingredients

  • 1 Perdue Harvestland Organic Whole Chicken
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 tablespoons brown sugar
  • 1/2 cup sour cream
  • 1/4 cup jarred salsa

Made with Our

Perdue Harvestland Organic Whole Chicken With Giblets and Necks
Approx. 3.9-4.6-lb. whole frozen bird

Your Price

$28.99 Each
avg/ea

Step 1

Step 1

Preheat grill. Remove giblets from chicken.

Step 2

Step 2

In bowl, combine chili powder, paprika and brown sugar. Spread mixture all over chicken. Adjust heat on grill to low. Spread a double layer of aluminum foil on grill.

Step 3

Step 3

Place chicken on foil, breast side up and close top of grill. Grill until thermometer inserted into the thickest part of thigh registers 180 F (approximately 2 hours).

Step 4

Step 4

Meanwhile, combine sour cream and salsa and set aside.

Step 5

Step 5

When done, remove chicken from grill, cover loosely with foil and let stand 10 minutes before carving. Serve with salsa.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
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