Paper Bag Chicken Recipe


Nutrition

Cal/Serving: 803
Daily Value: 40%
Servings: 4

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat59g90%
Saturated19g96%
Trans1g0%
Carbs2g1%
Fiber1g3%
Sugars0g0%
Protein64g127%
Cholesterol274mg91%
Sodium241mg10%
Calcium45mg5%
Magnesium72mg18%
Potassium696mg20%
Iron3mg19%
Zinc5mg30%
Phosphorus511mg73%
Vitamin A1548IU31%
Vitamin C6mg9%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg26%
Niacin (B3)23mg117%
Vitamin B61mg62%
Folic Acid (B9)22µg6%
Vitamin B121µg18%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K7µg9%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated11g0%
Have a question about the nutrition data? Let us know.

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Paper Bag Chicken Recipe
Flickr/tobyotter

This is part of my “bagged barbecue” series. In the past I’ve cooked turkeys, pork roasts, shrimp, and even apple pies in a bag. If you like the moistness of beer-butt chicken, you have to try this cooking method. 

3.8
Ratings40

INGREDIENTS

  • 2 ½ tablespoons butter, very soft
  • One 3-pound whole fryer chicken, cleaned and patted dry
  • 1 teaspoon garlic salt
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon paprika

DIRECTIONS

Preheat the barbecue to 425-450 degrees for direct and indirect heating, putting a water pan under the unheated side of the grill.

Rub the butter over the outside and inside of the chicken, including under the skin where you can. Cross the chicken’s legs and tie them together. Tie the wings to the body. Sprinkle the garlic salt, rosemary, and paprika all over the chicken. Do not stuff the chicken.

Lay a piece of waxed paper on the bottom, but not on the sides, of a large brown paper grocery bag. Place the bag on a baking sheet or in a shallow roasting pan. Place the chicken, breast side up, on the waxed paper inside the bag. Balloon the bag, so the chicken doesn’t touch the sides, and tie the bag at the very top or staple it after folding over the top inch of the bag.

Place the chicken on the tray on the heated part of the grill and cook for 1 hour. Reduce the heat and move the tray to the unheated side of the grill and cook for 45 minutes.

Transfer the bagged chicken to a serving platter and cut the bag open at the table. Carve the chicken and serve. 

Recipe Details

Adapted from 1,001 Best Grilling Recipes by Rick Browne (Surrey Books, 2011)

Servings: 4

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1 Comments

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How many times is Charter going to post this recipe, when they show a picture of a snake in the rosemary instead of the chicken? Not very appetizing!

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