Tag Archives: super big birds







“Whoa this three whole chickens were one of the biggest I have ever seen!” Makes you wonder what do they feed these chickens now a days? There were at a get together party for Mother’s Day and this is but one of the meats that day being offered at my Brother’s home.

Normally I would grill a normal size chicken until clear juices run out when a toothpick in the meatiest part of the thigh is inserted (roughly 1 hour). On a chicken this size that time would probably double to two hours grilled over indirect heat.


Turns out this trio were seasoned with thyme, salt, pepper, and were marinaded in an orange mix. The combination of orange, smoke, and grilling gave them that golden beautiful color. They sat on a really big homemade grill away from the hot coals for two and a half hours. I will see about getting some of those photos for you and myself later on.




This is one of my recipes for grilling a chicken.

Fire up that grill. Whether you use mesquite or another wood for flavor; the choice is really up to you. I suggest using a different type every time you grill to see what your taste buds like the best.

Rinse the chicken inside and out under cold running water and pat dry. In a large bowl mix your choice of spices with olive oil. For a bird this big I used 3-4 tablespoons of olive oil, 1/4 cup orange juice, 1 tablespoon of thyme, 1 tablespoon of crushed black peppers, and 1/2 tablespoon of coarse salt. It is a very simple recipe that will make the chicken really tasty plus the added flavor from the smoke will pick it up as well.

Get the bird on a large cutting board and remove the backbone with a cleaver or heavy duty kitchen knife. Press the chicken flat on the cutting board. Get the mix and work some of it with your hands between the skin and chicken breasts. Rub the mix all over the chicken and let rest until the coals are ready.

Grill breasts up for 40-70 minutes over indirect heat and flip over for an additional 30-40 minutes with the breasts down or until the juices run clear at the thickest part when poked with a tooth pick.

Serve with your choice of sides and enjoy!



Rating: 31

Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours, 10 minutes

Yield: 1 grilled chicken

Serving Size: 1/2 chicken

Calories per serving: 120 calories

Fat per serving: 6.5 grams


Don't be a CHICKEN says the Chicken of the SEA, chicken is a whole lot tastier than fish and a whole lot healthier than beef and pork! This easy recipe will bring the "Chicken Lover in your family and friends alike!"


  • 1 whole chicken
  • 3-4 tablespoons of olive oil
  • 1 tablespoon crushed black pepper
  • 1/2 tablespoon coarse salt
  • 1 tablespoon thyme
  • 1/4 cup orange juice


  1. Prepare grill.
  2. Rinse chicken under cold running water and pat dry.
  3. Combine and mix ingredients in a large bowl.
  4. Remove the chicken's backbone using a cleaver or a large heavy knife.
  5. Rub the mix all over the chicken to include the areas between the breasts and skin.
  6. Grill for 40-70 minutes breasts up over indirect heat and flip over for an additional 30-40 minutes or until the juices run clear when poked with a toothpick.
  7. Enjoy with your choice of sides!


Most of the calories comes from the skin, so if you are watching the Figure, remove before consumption. The cooking times vary depending on how big the bird and grill are. Always test for by using the toothpick method for best results.