Free Range Grilled Chicken.
Season your chicken overnight, then grill low and slow until meat falls clean off the bone
Season your chicken overnight, then grill low and slow until meat falls clean off the bone
Ingredients
Ingredients
- FOR THE CHICKEN:
- 1 whole chicken, butchered into quarters
- 3 Tablespoons avocado oil
- 1/4 teaspoon salt per pound of chicken
- 4 Tablespoons Casa M Spice Co® Free Range®
Method
-
01
Season chicken with oil, salt, and spice
8 minBest done the night before; minimum 2-4 hours ahead.
-
02
Refrigerate seasoned chicken
120 minMinimum 2 hours; overnight preferred.
-
03
Preheat grill to 250-300°F
15 minYou're aiming for a steady, even heat across both sides of the grill — use an instant-read thermometer to spot-check, not just the built-in gauge. Keep your lid down during preheat so you don't lose temperature when those quarters hit the grates.
-
04
Bring chicken to room temperature
20 minCan happen while grill preheats.
-
05
Grill bone-side down until 130°F internal
25 minCheck temp at 10 min; flip each piece at 130°F.
-
06
Flip and grill skin-side down at 350°F to 160°F
15 minHigher heat crisps skin; pull at 160°F internal.
-
07
Rest chicken on platter 10 minutes
10 minThis is when the carryover heat finishes the job and the juices redistribute back into the meat — you'll see the surface glisten and firm up slightly. Slice into the thickest part of a thigh; if you see even a hint of pink near the bone and the meat shreds easily, you nailed it.
From Mike's Notebook
Season the night before so salt penetrates deep; two hours minimum won't cut it for real flavor.
Flip only once at 130°F internal — moving it around kills the gentle cook you're after.
Crank heat to 350°F only after flipping; bone side gets the slow treatment, skin side gets the char.