This is probably my favorite method for making a whole chicken on the grill. This is the way my mom made it and it is so easy. The chicken cooks evenly and ends up juicy, but not burned. The basic method is to cut it open and cook it flat. If you like to eat a whole chicken and want to make it on the grill, make this recipe. The trick here is to use the indirect cooking method where the chicken is on the grill where the heat is not underneath it.
Ingredients:
1 whole chicken 3-5 lbs, organic preferred
2 TBS of your favorite seasoning mix or 1 TBS salt and 1 tsp pepper
Tools:
1 pair kitchen shears
Here's how:
Turn on your grill and crank all the burners to high.
Meanwhile, prepare the chicken to cut out the back of the chicken.
Remove the giblet back if there is one in the cavity.
Place the chicken on a plate.
Turn the chicken so the breast is facing down and the back is facing up.
Take the shears and cut up the right side of the back bone.
Cut up the left side of the back bone and remove it completely.
Rinse the chicken under water to clean it and remove all organ and blood left inside the cavity.
Dry the chicken with paper towel.
Place the chicken back on the plate with the breast side down and open up the chicken like a book.
Sprinkle 1/3 of the seasoning on the cavity area of the chicken.
Turn the chicken and push down on the breast until the chicken is flat on the plate.
Sprinkle the remaining seasoning on the chicken.
Go to the grill and it is time to turn of one of the burners on the grill. If you have two burners turn off one side. If you have three or more burners, turn off the middle burner(s).
Place the chicken on the grill on the area where the heat has been turned off. Reduce the heat on the other burners to medium high.
Cook the chicken for about 45 minutes, breast side up. The chicken is done when the juices run clear (check this is the area where the leg meets the breast) and the leg is loose. Also, a meat thermometer will read 150-155 degrees.
Let the chicken sit for 10-15 minutes. The meat thermometer should now read 160 degrees and the juices will redistribute.
Ingredients:
1 whole chicken 3-5 lbs, organic preferred
2 TBS of your favorite seasoning mix or 1 TBS salt and 1 tsp pepper
Tools:
1 pair kitchen shears
Here's how:
Turn on your grill and crank all the burners to high.
Meanwhile, prepare the chicken to cut out the back of the chicken.
 |
| This is the chicken I used. It is available at Costco. |
Remove the giblet back if there is one in the cavity.
Place the chicken on a plate.
Turn the chicken so the breast is facing down and the back is facing up.
 | |
| Breast side up |
 |
| Back facing up |
Cut up the left side of the back bone and remove it completely.
 |
| Save the back for chicken stock. I put it in a Ziploc bag into the freezer for later. |
Rinse the chicken under water to clean it and remove all organ and blood left inside the cavity.
Dry the chicken with paper towel.
Place the chicken back on the plate with the breast side down and open up the chicken like a book.
Sprinkle 1/3 of the seasoning on the cavity area of the chicken.
Turn the chicken and push down on the breast until the chicken is flat on the plate.
Sprinkle the remaining seasoning on the chicken.
Go to the grill and it is time to turn of one of the burners on the grill. If you have two burners turn off one side. If you have three or more burners, turn off the middle burner(s).
Place the chicken on the grill on the area where the heat has been turned off. Reduce the heat on the other burners to medium high.
Cook the chicken for about 45 minutes, breast side up. The chicken is done when the juices run clear (check this is the area where the leg meets the breast) and the leg is loose. Also, a meat thermometer will read 150-155 degrees.
 |
| It is done. This has black on it because I put some oil on it...don't do that. It was a mistake. |
 |
| This is what the underside looks like. |
Let the chicken sit for 10-15 minutes. The meat thermometer should now read 160 degrees and the juices will redistribute.
No comments:
Post a Comment