Grilled Whole Chicken

I used the spices for my Broasted Chicken # 431518. Stood it up with my beer can chicken rack and grilled away!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (4 lb)  whole chickens
• 4  teaspoons salt
• 2  teaspoons paprika
• 1  teaspoon onion powder
• 1  teaspoon dried thyme
• 1  teaspoon white pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 2  onions, quartered

Directions

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken.Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture.
2. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
3. Grill until a minimum internal temperature of 180 degrees F (85 degrees C) is reached.
4. Let the chickens stand for 10 minutes before carving.