Print View - Wood-Fired Whole Chicken with Herb Rub | free recipe

Wood-Fired Whole Chicken with Herb Rub

AmericanChickenDinnerGrillingSmokingWood FireHerb RubOutdoor Cooking

This wood-fired whole chicken showcases the primal art of cooking over live fire, where aromatic hardwood smoke infuses every bite with deep, complex flavors. The herb rub creates a beautiful crust while keeping the meat incredibly moist and tender.

Prep Time

20 min

Cook Time

1 hr 15 min

Serves

4-6 servings

Difficulty

medium

Ingredients

Techniques: Wood fire cooking, spatchcocking, herb rubbing, indirect grilling

Equipment
Affiliate Links

Basting Brush

Cutting Board

Tongs

Smoker Or Grill With Lid

Grill

This wood-fired chicken technique combines the ancient art of cooking over live fire with modern spatchcocking methods for even cooking and maximum flavor penetration.

Wood fire cooking requires attention and practice, but the results are incomparably delicious with deep, smoky flavors that can't be replicated any other way.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Wood-Fired Whole Chicken with Herb Rub

Ingredients

Ingredients

Equipment
Affiliate Links

Step 1: Chef's Tip: Fresh Herbs Provide The Best Flavor, But You Can Substitute With 1 Tablespoon Each Of Dried Rosemary And Thyme If Needed. Visual Cue: The Mixture Should Be Fragrant And Well-combined With No Clumps Of Salt Or Herbs.

Step 2: Chef's Tip: Removing Moisture Is Crucial For Crispy Skin - Don't Skip This Step. Visual Cue: The Chicken Should Have A Light, Even Coating Of Oil With No Pooling.

Step 3: Chef's Tip: Get The Rub Under The Skin Near The Breast And Thighs For Maximum Flavor Penetration. Visual Cue: The Chicken Should Be Evenly Coated With Herbs Adhering Well To The Oiled Surface.

Step 4: Chef's Tip: Room Temperature Meat Cooks More Evenly Than Cold Meat Straight From The Refrigerator. Visual Cue: The Rub Should Look Slightly Moistened As It Draws Out Some Juices.

Step 5: Chef's Tip: Fruit Woods Like Apple And Cherry Provide Mild, Sweet Smoke, While Oak Gives A Stronger Flavor. Visual Cue: The Coals Should Glow Orange-red With Minimal Flames, And You Should Be Able To Hold Your Hand 5 Inches Above The Grate For 3-4 Seconds On The Cooler Side.

Step 6: Chef's Tip: Indirect Cooking Prevents Flare-ups And Ensures Even Cooking Throughout The Bird. Visual Cue: You Should See Thin, White Smoke Beginning To Rise From The Wood Chunks.

Step 7: Chef's Tip: Avoid Lifting The Lid Too Frequently - 'If You're Looking, You're Not Cooking.' Visual Cue: The Skin Should Be Golden Brown And Starting To Crisp, With Clear Juices Beginning To Run.

Step 8: Chef's Tip: Use An Instant-read Thermometer Inserted Into The Thigh Joint For The Most Accurate Reading. Visual Cue: The Skin Should Be Deep Golden Brown And Crispy, With Juices Running Clear When Pierced.

Step 9: Chef's Tip: Resting Is Crucial - Cutting Too Early Will Result In Dry Meat As Juices Escape. Visual Cue: The Chicken Should Hold Its Shape Well And Feel Firm But Not Hard When Gently Pressed.

Ingredients

Ingredients

EquipmentAffiliate Links

Step 1: Chef's Tip: Fresh Herbs Provide The Best Flavor, But You Can Substitute With 1 Tablespoon Each Of Dried Rosemary And Thyme If Needed. Visual Cue: The Mixture Should Be Fragrant And Well-combined With No Clumps Of Salt Or Herbs.

Step 2: Chef's Tip: Removing Moisture Is Crucial For Crispy Skin - Don't Skip This Step. Visual Cue: The Chicken Should Have A Light, Even Coating Of Oil With No Pooling.

Step 3: Chef's Tip: Get The Rub Under The Skin Near The Breast And Thighs For Maximum Flavor Penetration. Visual Cue: The Chicken Should Be Evenly Coated With Herbs Adhering Well To The Oiled Surface.

Step 4: Chef's Tip: Room Temperature Meat Cooks More Evenly Than Cold Meat Straight From The Refrigerator. Visual Cue: The Rub Should Look Slightly Moistened As It Draws Out Some Juices.

Step 5: Chef's Tip: Fruit Woods Like Apple And Cherry Provide Mild, Sweet Smoke, While Oak Gives A Stronger Flavor. Visual Cue: The Coals Should Glow Orange-red With Minimal Flames, And You Should Be Able To Hold Your Hand 5 Inches Above The Grate For 3-4 Seconds On The Cooler Side.

Step 6: Chef's Tip: Indirect Cooking Prevents Flare-ups And Ensures Even Cooking Throughout The Bird. Visual Cue: You Should See Thin, White Smoke Beginning To Rise From The Wood Chunks.

Step 7: Chef's Tip: Avoid Lifting The Lid Too Frequently - 'If You're Looking, You're Not Cooking.' Visual Cue: The Skin Should Be Golden Brown And Starting To Crisp, With Clear Juices Beginning To Run.

Step 8: Chef's Tip: Use An Instant-read Thermometer Inserted Into The Thigh Joint For The Most Accurate Reading. Visual Cue: The Skin Should Be Deep Golden Brown And Crispy, With Juices Running Clear When Pierced.

Step 9: Chef's Tip: Resting Is Crucial - Cutting Too Early Will Result In Dry Meat As Juices Escape. Visual Cue: The Chicken Should Hold Its Shape Well And Feel Firm But Not Hard When Gently Pressed.

Equipment
Affiliate Links