Grilled Whole Chicken With Mexican Dry Rub

Grilled Whole Chicken With Mexican Dry Rub

Item No. PC100034
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.

Nutritional information

  • Calories

    290.0

  • Protein

    22.0g

  • Sodium

    196mg

  • Sat. fat

    7.0g

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Ingredients

Ingredients

1
Sonoma Red Organic Pasture Raised Whole Chicken With Giblets
or
Skagit Red Air-Chilled Whole Chicken With Giblets
2
tablespoons chili powder
1
tablespoon paprika
2
tablespoons brown sugar
1/2
cup sour cream
1/4
cup jarred salsa

Step One

Step One

Preheat grill. Remove giblets from chicken.

Step Two

Step Two

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 Three

Step Three

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 Four

Step Four

Meanwhile, combine sour cream and salsa and set aside.

Step Five

Step Five

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