I'm proud to say that I make a mean roasted chicken, but tonight I decided to try my hand at GRILLING a whole chicken. Cleaver (and camera) in hand I decided to give it a try. I'm happy to say it was a great success... so successful that we were too busy EATING the chicken to take some pretty after photos. The chicken was extremely juicy and Craig praised the super crispy skin.
Click Here for Printable Instructions
(Not much of a recipe here, more of just a grilling technique.)
Prepare Chicken (3-4lb bird)
Place the chicken breast side down on a cutting board. Using a knife or poultry shears, cut along one side of the backbone and then down the other. Discard the backbone – remove ribs if desired.
Turn the chicken breast side up. Cut a small hole through the skin between the bottom point of the breast and the thigh. Push the tip of the leg through the hole. Repeat with the other leg.
Rub skin with olive oil and seasoning of your choice(here I used minced garlic, fresh thyme, rosemary, salt, pepper, and cayenne)
- Place the chicken, breast-side-up, on the grill. If you have more than one burner, turn off the burner directly below the chicken. Grill the chicken with the grill covered for 45 minutes.
- Check the grill temperature frequently to ensure that its temperature is staying around 350-400°
- Using tongs, carefully turn the chicken breast-side-down. Re-ignite the burner directly below the chicken (if turned off) and set it at its lowest level. Grill for another 15 minutes, until the breast skin is deeply browned and the internal temperature of the chicken is about 170°.