Craving juicy, flavorful, smoky chicken that has crispy skin? Look no further than this recipe for Parmesan Panko Grilled Whole Chicken! Not only does the chicken replicate fried chicken in texture it has flavor throughout the breast thanks to the herb brine! This recipe is a keeper!
So fire-up your gas grill, smoker or pellet grill and let’s get smoking! Thank you Cowboy Brand Charcoal for sponsoring this post and for making quality wood products for any type of grill!
WHAT MAKES PARMESAN PANKO CHICKEN SO DELICIOUS?
The Test
I like crisp chicken skin, you too? Consequently, I binged! No, not in eating buckets of ried chicken but I became obsessed with adding a parmesan panko crust to chicken thighs, wings, breasts, and even lamb sirloin chops!
In fact one day, I fired up my ceramic grill, pellet grill, and my gas grill and smoked 3 whole chickens with parmesan panko crust! Of course, I added an appropriate Cowboy Brand wood product to each grill; the result was crazy delish. In fact, all three styles of grills delivered delicious crispy skin chicken that actually had juices drizzling out with most bites.
The Brine
To begin with I tested 3 different brine recipes. Generally, an herb and white wine buttermilk brine is my go to but I was curious! Thus I concocted a basic water, salt and sugar brine, and added herbs. As a result of testing, I can provide for the brine recipe that provided the chicken with flavor done to the bone, and kept the chicken notably more tender and juicy. By the way, the brine that won simply had water, salt, sugar, herbs, and lemon!
The Parmesan Panko Crumb Coat
Not only does my crunchy panko mix with the parmesan give flavor but it locks in the juices. And don’t we all seek for that juicy bite of chicken…yuck on dry chicken breast!
In addition, there are 4 reasons why the parmesan panko method develops a memorable bite: (1) ranch dressing adds flavor, (2) seasoned flour locks in the juices, (3) egg wash allows the crumb coat to adhere, and (4) the parmesan panko crumbs bakes to a golden brown crunchy unforgettable bite! It’s pretty magical or so my boss would say!
The Ease
Compared to frying chicken, Parmesan Panko Grilled Whole Chicken is easier (no hot oil) plus it is healthier! Furthermore the chicken can soak in the brine overnight. Plus, the crumb coat can be made ahead! Then the day of the cook, simply add the crumb coat, get your grill smoking with the appropriate Cowboy Brand BBQ Wood and anticipate the deliciousness that will be yours in 2 hours or less!
PARMESAN PANKO WHOLE CHICKEN INGREDIENTS
The Brine
We start with a flavorful brine made with water, kosher salt (for deep seasoning), and brown sugar (for a touch of sweetness and caramelization). I always use filtered water. Although for sweetness I might choose white sugar, dark brown sugar, raw sugar, or coconut sugar.
I love to use fresh aromatics to brighten a brine. In this case, I finely chop fresh garlic and green onions in my mini food processor.
Generally my pantry is stocked with dry turkey brine because after Thanksgiving I head to the grocery store’s clearance bin! Fortunately, it is easy to make your own if your dry poultry brine is your pantry is not stocked like mine!
Homemade Dry Herb Brine for turkey and chicken
1 cup kosher salt (or ¾ cup table salt)
½ cup brown sugar (or white sugar)
1 tablespoon whole black peppercorns
4 bay leaves
1 teaspoon dried thyme or Italian Herb Spices
1 teaspoon dried rosemary or poultry herbs
The Crumb Coat
To make Parmesan Panko Grilled Whole Chicken before we adhere the parmesan panko crumbs to the bird it is brushed with ranch dressing, dusted with flour then brushed with egg wash; works like a charm to get crumbs to stick. If you don’t have ranch dressing but only have eggs that will work as well as the reverse.
Once the chicken has been prepped to adhere the panko crumb coat, we combine crunch-making panko breadcrumbs, salty grated parmesan cheese, and a flavorful dried herb blend with a touch of paprika for color. Granulated garlic and onion powder are added for extra savory flavor while melted butter will act as the binder. There is wiggle room in the combination of herbs and oil could be used instead of butter.
WHY BRINE A WHOLE CHICKEN?
Let’s think this through! You have a whole chicken with natural juices inside the muscle cells. It those natural juices we want to develop and build on to keep it moist and flavorful. But when you cook chicken, especially at high temperatures, those juices can get squeezed out, leaving the meat dry and potentially tough.
2 Reasons Why We Brine Chicken
Moisture Magnet: A brine is a saltwater solution, often flavored with herbs and spices. When you soak the chicken in this brine, it acts like a sponge. The salty water draws out some of the natural juices from the chicken, but then it does something cool. It pushes those juices back in, along with the salty flavor from the brine. This plumps up the muscle cells and keeps them from drying out during cooking, resulting in juicier chicken.
Tenderizing Powerhouse: Muscle cells are surrounded by proteins that can make them chewy. The salt in the brine helps break down those proteins, making the muscle fibers more relaxed and tender. So, when you bite into that brined chicken, it feels softer and melts in your mouth.
So, brining is like a double whammy for your chicken. It adds flavor and keeps it moist and tender throughout cooking!
How Long Should a Whole Chicken Soak in Brine?
My chicken was 5 pounds; that’s big! I chose a longer brine time.
A Shorter Brine (4-8 hours): This is a good option if you’re short on time. It will add some subtle flavor and improve moisture retention, but won’t have a dramatic impact on tenderness.
Longer Brine (12-24 hours): This is the sweet spot for most brines. It allows the salt to penetrate deeper, resulting in more noticeable flavor and tenderness. Brining for up to 24 hours is safe, but exceeding that can make the chicken too salty and the texture tough or mushy.
How many pounds your chicken is will influence the brine time!
| Chicken Weight (lbs) | Short Brine (hours) | Ideal Brine (hours) |
| 3 lbs | 4 | 8-12 |
| 4 lbs | 6 | 12-16 |
| 5 lbs | 8 | 12-24 |
HOW TO SMOKE A WHOLE CHICKEN ON 3 TYPES OF GRILLS
Follow these 3 prep steps to make Parmesan Panko Grilled Whole Chicken, no matter what style of grill you use.
- BRINE the Chicken.
- PREPARE the Parmesan Panko Crumb Coating
- PAT the chicken with ranch dressing, flour, egg wash, and parmesan panko crumb coat.
What Grill Do You Have?
Grill Method When Cooking Parmesan Panko Grilled Whole Chicken:
Smoker: Any Charcoal or Briquets from Cowboy Brand will cook your chicken to perfection; I don’t have a favorite! Set your smoker to 325°F indirect heat, and add 3 to 4 Cowboy® Cherry or Pecan Wood Chunks. Once the smoke turns from gray to blue smoke, and the heat has stabilized you are ready to cook. Place the chicken on the grill, breast side up and cook until the temperature is 140°F., about 1.5 hours. Increase the grill temperature to 400°F., and smoke the chicken until the breasts internal temperature is 165°F.
Pellet Grill: Set the temperature to 325°F. Fill the hopper with Cowboy® Hardwood Barbeque Pellets and smoke the chicken for 1.5 hours, or until the internal temperature in the thickest part of the thigh reaches 140°F. Increase the grill’s heat to 400 degrees and cook for 20 -30 minutes or until the internal temperature reaches 165°.
Gas Grill: If your gas grill has a smoker box, fill the box with about 2 cups of Cowboy® Cherry Wood Chips, and place over the hottest burner just until it begins to smoke. Set the grill for indirect 325°F heat, and move smoker box over to a cooler burner. Smoke the chicken for 1.5 hours or until the internal temperature is 140°F. Increase the temperature of the grill until the breast internal temperature reaches 165°F.
Rest and Serve: Once the chicken reaches the desired temperature, remove it from the grill and let it rest for 15-20 minutes before carving and serving.
Chef’s Tips:
- Add a foil lined drip pan, for easy clean up and less flair ups.
- It is so important to set your prepared chicken on the counter for 30-40 minutes before placing it into the grill.
- If you need a quicker cook on the chicken then spatchcock it before applying the crumb coat.
- The cooking time changes slightly based on the size of your chicken and the specific grill you’re using! Once a cold 5 pound chicken took 3 hours!
Hungry for more tasty crisp skin chicken recipe? Check this out!
Parmesan Panko Grilled Whole Chicken
Craving juicy, flavorful, smoky chicken that has crispy skin? Look no further than this recipe for Parmesan Panko Crusted Grilled Whole Chicken!
Ingredients
- 1 (4-5 pound) whole chicken
- For Herb Brine:
- 8 cups water, divided
- 1/3 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons dry poultry herb brine mix
- 1/2 tablespoon ground coriander
- 6 cloves of garlic, chopped
- 3 scallions, chopped
- 1 lemon sliced
- For Parmesan Panko Crumb Coat:
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon herb or Italian spice blend
- 1 teaspoon paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 cup melted butter
- 1/3 cup homestyle ranch dressing
- 2 tablespoons all-purpose flour
- egg wash: 1 large egg whisked with 1 tbsp water
Instructions
PREPARE THE BRINE
In a medium saucepan, combine 4 cups water, kosher salt, brown sugar, dry brine mix, and coriander, and bring to a boil. Once the salt and sugar have dissolved add 4 cups of cold water, and 2 cups of ice.
Meanwhile, in a small food processor, or by hand, finely chop garlic and scallions, and stir into brine mixture. Pour brine into a large bowl, add lemon slices, and place in the refrigerator until it has cooled.
BRINE THE CHICKEN
Once the brine has cooled, add the chicken and refrigerate for at least 4 hours or up until 24 hours.
PREPARE PANKO CRUMB COAT
In a 4-cup bowl, mix the panko, parmesan, herb spices, paprika, granulated garlic, onion powder, and melted butter. Mix well and set aside.
APPLY THE CRUMB COAT
Remove the chicken and pat dry. Place the chicken on a sheet foil that is large enough to cover it.
Brush the chicken with ranch dressing then use a fine mesh strainer to sprinkle flour on all of the sides.
Brush the chicken with egg wash then pat the parmesan panko crumbs, using the foil to firmly press the crumbs to the skin. Allow the chicken to sit 20 minutes then prepare the grill.
PREPARE THE GRILL
For Smoker: Set your smoker to 325°F indirect heat, and add 3-4 Cowboy® Cherry or Pecan Wood Chunks. Once the smoke turns from gray to blue, and the heat has stabilized, place the chicken, on a rack over a drip pan. Rotate the chicken one time during the first hour. Partially cook the chicken, until the internal temperature of the thigh is 140°F., about 1.5 hours. Then increase the grill temperature to 400°F., and cook the chicken until the internal temperature of the breast reaches 165°F. Remove chicken from the grill, and let it rest 20 minutes before slicing.
For Pellet Grill: Set the temperature to 325°F. Fill the hopper with Cowboy® Hardwood Barbeque Pellets https://www.cowboycharcoal.com/products/cowboy-natural-barbeque-wood-pellets, and smoke the chicken, on a rack over a drip pan, using indirect heat for 1.5 hours. Rotate the chicken at least once until during the first hour. Once the chicken thighs internal temperature reaches 140°F. increase the grill’s temperature to indirect 400°F., and cook for 30 minutes. Once the chicken breast reaches an internal temperature reaches 165°F., remove it from grill and let it rest 20 minutes.
For Gas Grill: Fill a smoker box, with about 2 cups of Cowboy® Cherry Wood Chips, and place over the hottest burner. https://www.cowboycharcoal.com/products/cowboy-bbq-wood-chips/cowboy-bbq-wood-chips-cherry Set the grill for indirect 325°F heat, and move smoker box over to a cooler burner. Smoke the chicken for 1.5 hours, or until the internal temperature of the thigh is 140°F. Increase the temperature of the grill until the breast internal temperature reaches 165°F.
TO SERVE:
Let chicken rest 20 minutes before serving. Serve with on a platter of roasted or grilled vegetables with chimichurri.
Notes
- Use foil to line to a drip pan, for easy clean up and less flair ups.
- It is so important to set your prepared chicken on the counter for 30-40 minutes before placing it into the grill. Once a 5 pound chicken took 3 hours to cook because it came straight from the refrigerator.
- If you need a quicker cook on the chicken, then spatchcock it before applying the crumb coat.
- The cooking time changes slightly based on the size of your chicken and the specific grill you're using!
- If you don’t have ranch dressing it is not a critical ingredient and can be omitted. By the way, I used refrigerated homestyle ranch dressing.
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