Whole Chicken Grilled 3 Ways
Serves: up to 4 | Cooking time: 1 hour, 30 minutes
Looking for an exciting new way to cook our Whole Chicken on the grill? How about 3? Whether you’re craving juicy Beer Can Chicken, spicy Tandoori, or a cheesy Buffalo Dip, we’ve got you covered.
INGREDIENTS
Beer Can Chicken
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1 - Whole Farmer Focus Organic & Free-Range Chicken
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1 can of beer (half-full)
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2 TBSP - olive oil
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2 TBSP - BBQ Rub (your favorite blend)
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Fresh Herbs
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1 lemon, halved
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Salt and Pepper to Taste
Grilled Chicken Tandoori
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1 - Whole Farmer Focus Organic & Free-Range Chicken
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1 cup - Plain Greek Yogurt
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2 TBSP - Tandoori Spice Mix
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1 TBSP - Fresh Ginger, grated
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3 Cloves Garlic, minced
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1 TBSP Lemon Juice
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Salt and Pepper to taste
Grilled Shredded Chicken Buffalo Dip
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2 cups shredded Farmer Focus Organic & Free-Range chicken (pre-cooked)
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8oz - Cream Cheese, softened
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1 cup - Ranch Dressing
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1 cup - Buffalo Sauce (your favorite brand)
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1 cup - Shredded Cheddar Cheese
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1/2 cup - Blue Cheese Crumbles
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2 Green Onions, chopped (for garnish)
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Celery Sticks, Carrot Sticks and Tortilla Chips, for serving
FEATURED PRODUCTS
INSTRUCTIONS
Beer Can Chicken
1. Preheat your grill to medium-high heat (375°F).
2. Rinse the chicken and pat dry with paper towels. Rub olive oil all over the chicken, then season with BBQ rub, salt, and pepper.
3. Insert fresh herbs and lemon halves into the cavity of the chicken.
4. Open the can of beer and drink or discard half. Place the can upright on a sturdy surface, and carefully lower the chicken onto the can so that the can fits into the cavity.
5. Place the chicken (standing up on the beer can) on the grill using indirect heat. Close the grill lid and cook for about 1.5-2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Carefully remove the chicken from the grill and let it rest for 10 minutes before carving.
Beer Can Chicken
Serving Size: 4 People
Cooking Time:
Prep- 15 Minutes
Cooking- 1.5-2 Hours
Resting- 10 Minute
Grilled Chicken Tandoori
1. In a large bowl, mix the Greek yogurt, tandoori spice mix, grated ginger, minced garlic, lemon juice, salt, and pepper.
2. Coat the chicken in the yogurt marinade. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat your grill to medium-high heat (375°F).
4. Remove the chicken from the marinade and shake off excess. Grill the chicken using indirect heat for 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F.
5. Move the chicken to direct heat for the last few minutes to char the outside slightly. Let the chicken rest for 10 minutes before serving
Grilled Chicken Tandoori
Serving Size: 4 People
Cooking Time:
Prep- 15 Minutes (plus 4 hours to overnight for marinating)
Cooking- 30- 40 Minutes
Resting:10 Minutes
Grilled Shredded Chicken Buffalo Dip
Preheat the Grill:
Preheat your grill to medium heat (350°F-375°F).
Prepare the Dip Mixture:
In a large bowl, combine the softened cream cheese, ranch dressing, buffalo sauce, shredded cheddar cheese, and blue cheese crumbles.
Add the shredded chicken to the mixture and stir until well combined.
Grill the Dip:
Transfer the mixture to a cast iron skillet or a grill-safe baking dish.
Place the skillet on the grill using indirect heat.
Close the grill lid and cook for 20-25 minutes, stirring occasionally, until the dip is hot and bubbly.
Add Toppings and Serve:
Remove the skillet from the grill and garnish with chopped green onions.
Serve the dip hot with celery sticks, carrot sticks, and tortilla chips
Grilled Shredded Chicken Buffalo Dip
Serving Size: 6 People
Cooking Time:
Preparation: 15 Minutes
Cooking 20-25 Minutes
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