| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 1 hr 5 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 1 hr 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 2 cups elbow macaroni
- 1 cup halved grape tomatoes
- 1 cup sliced radishes
- 1/2 cup diced green bell peppers
- 6 scallions, white and light green parts only, thinly sliced
- 1/2 English cucumber, diced
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic salt
- Freshly ground black pepper
- 1 whole chicken
- 2 tablespoons chili powder
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1/4 cup barbecue sauce, plus more for serving
- Lime wedges, for serving
Instructions
- For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
- For the chicken: Heat a grill to medium-high heat.
- To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
- In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
- Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
- Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces–it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 792 |
| Total Fat | 51 g |
| Saturated Fat | 11 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 158 mg |
| Sodium | 880 mg |
| Serving Size | 1 of 6 servings |
| Calories | 792 |
| Total Fat | 51 g |
| Saturated Fat | 11 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 158 mg |
| Sodium | 880 mg |
Reviews
Will make again! Wish we had done Med/high for crispier rendered skin. Served without sauce.
WATCH THE HEAT! We put the chicken on at Medium High on our grill and it completely burned the skin within 5 minutes. Due to that we lowered the heat to prevent more burning, and it ended up taking 1.5 hours to cook this chicken. If we decide to try it again we will start at just medium. Super bummed the skin burned and we couldn’t taste the spice rub. Just make sure you pay attention when you put it on, every grill is different and it would be really nice if we were given a temperature to set it at, not just “medium high.”
Hi can you oven bake this chicken the same way or is this only good for the grill?
This dish is absolutely delicious!! We have made this at least 6 times will make again and again!!!
This was excellent – best grilled chicken I’ve ever made….had the butcher butterfly the chicken for me, thank God. We ate the whole chicken, everyone loved it!!!
This was really good! I made 2 chickens as described and the timing was perfect. Made white BBQ sauce instead of red and it was finger lickin good 😉 I just LOVE the KItchen and everyone on it. Thanks!
Our family favorite
Amazing chicken!!!! I used 1/2 the rub on 2 packs thighs, 1 pack legs – let sit for about an hour then put oil on. Grilled as directed and my entire family LOVED it! Did not make this macaroni salad but served with corn on the cob and another mac salad I like! A perfect Summer dinner, SO good!!! One of the best BBQ chicken’s I’ve tasted – YUM!
This is my husband’s favorite grilled chicken receipt. I used McCormick’s Perfect Pinch Rotisserie Chicken instead of Katie’s rub. We used our family recipe for the sauce. It turns out perfect every time.
The chicken was delicious! I used lawrys season salt instead of regular salt. I also seared and roasted it in the oven on 375 for 45 minutes in a cast iron skillet.