Garlic Butter Grilled Chicken
Garlic Butter Grilled Chicken is slathered in a flavorful and delicious butter sauce and grilled to smoky perfection. It is even more delicious than your favorite rotisserie chicken from the deli.
Servings: 2 whole chickens
Calories: 371kcal
Ingredients
- 2 whole chickens
FOR THE BRINE:
- 4 quarts warm water
- 1 cup kosher salt
- 1 tablespoon peppercorns
- 3 sprigs rosemary
- 2 garlic cloves sliced in half
- 1 lemon cut into wedges
- 4 cups Ice
For the Butter Sauce:
- ½ cup butter
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon onion flakes
- ½ teaspoon granulated garlic
- ½ teaspoon pepper
Instructions
- Make the brine in a large stock pot. Add 4 cups hot water with kosher salt. Whisk together until salt dissolves.
- Add remaining water to the pan. Squeeze the lemon juice into the brine and toss the rinds in with rosemary and peppercorns. Add ice and stir until mixture is cooled down.
- Submerge chickens in the brine. Cover and refrigerate up to 4 hours.
- Drain Chickens and discard brine.
- Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.
- In a small skillet, melt butter over low heat. Add Worcestershire sauce, dijon mustard, onion flakes, garlic and pepper. Whisk together and remove from heat to cool slightly.
- Place chicken on a baking sheet and pat dry with paper towels. Carefully loosen the skin around the breast.
- Spoon butter sauce under the skin, rubbing it around to coat well. Coat the outside of the chickens with remaining butter, rubbing all over.
- Truss the chicken with butcher twine.
- Grill chickens over indirect fire with the grill closed for about 1 hour 15 minutes.
- Check the internal temperature of the chickens, using a digital meat thermometer, in the thickest part of the thigh near the bone. Continue cooking until chicken reaches 165°.
- Remove to a clean sheet pan and rest 15 minutes before carving.
Notes
How to Meal Prep and Store Grilled Chicken:
- Whole chicken can be wrapped tightly in 2 layers of plastic wrap and stored in the refrigerator up to 2 days.
- Carve the breast from the whole chicken, wrap in 2 layers of plastic wrap and refrigerate up to 3 days.
- The remainder of the chicken is chopped and stored in an airtight container up to 3 days. It can also be vacuum sealed or placed in a freezer bag and frozen up to 3 months. Be sure to label with contents and date.
Nutrition
Serving: 1g | Calories: 371kcal | Carbohydrates: 1g | Protein: 33g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 215mg