Scallion and Lime Butter on Brick Grilled Chicken

1 whole roaster chicken
6 tablespoons butter at room temperature
1 teaspoon dried oregano
1-1/2 teaspoons cumin
1/2 teaspoon kosher salt
1/2 teaspoon fresh black pepper
4 scallions chopped (whites and greens)
1/2 lime, juiced
8×10″ or larger brick
heavy-duty aluminum foil

Wrap brick in aluminum foil and place on grill. Light grill. Mix together 3 tablespoons of butter with the oregano, cumin, 1/4 teaspoon of slat and 1/4 teaspoon of black pepper. Rinse and dry the chicken. Using a pair of kitchen shears, cut to one side of the backbone of the bird. Once you have the chicken cut down the center, cut the other side of the backbone and discard. Make a small cut in the center of the chicken where the breastbone is. Slide your finger underneath and gently pull it out. Trim any excess fat around edge of chicken. Rub your butter mixture on both sides of the chicken.

Move the brick from the grill using oven mitts or grilling mitts. Place the chicken in the grill, skin side down and replace the brick on top of the chicken. Close the lid, reduce heat to medium low and leave to cook for ten minutes. After ten minutes, flip the chicken to the other side, again placing the brick on top.

Mix together remaining 3 tablespoons of butter, salt and pepper with the chopped scallions and lime juice. After chicken is finished (look for an internal temperature to reach 180° F), remove from grill. Place small dollops of the compound scallion and lime butter over the chicken and allow to melt. Slice and serve.

Makes one whole chicken, approximately 4-6 servings.
Adapted from Food & Wine’s Quick from Scratch Chicken Cookbook.


  1. Hunter Deal says:

    Found your recipe while looking for interesting chicken ideas… the whole chicken thing kinda scares me so I was wondering if you ever just did skin on chicken pieces and if there are any recipe changes in doing so?

Speak Your Mind