It may seem a little intimidating at first, but in just a few simple steps you can enjoy a juicy whole chicken prepared on your grill! Read on for the “how to” and add a new dimension to your grilling repertoire!
- 1 Fresh Free Range Whole Chicken
- Fresh Herbs
- Wedge of Lemon
- 3 or 4 Whole Garlic Cloves
- 1/2 Onion
- 3 Tbsp Olive Oil
- Sea Salt & Pepper
- Roasting Rack (optional)
- Place a drop pan under the grill where the chicken will be cooking.
- Set up a medium-hot two-zone fire. For a gas grill, this means setting the temperature for about 375F and turning off half your burners. For charcoal, build the fire like you always do and then use a small metal shovel or something similar to move the hot coals to one side.
- Pat your chicken dry.
- If not using a roasting rack, just before placing the chicken on the grill, dip a folded paper towel in cooking oil and oil the entire grate using long-handled tongs.
- Collect your fresh herbs, lemon wedge, garlic and half of an onion and place in the chicken cavity.
- Coat your bird with olive oil and sprinkle with salt and pepper.
- If using a meat thermometer, stick it into the thigh area (between the breast and drumstick).
- If you are using a roasting rack, place the chicken on the rack. Otherwise, place the bird directly on the center of the grill breast side up. Be sure your drip pan is below.
- Close the lid and cook for about 60 mins and then check for doneness. If not done, close the lid and check every 15 – 20 minutes. An average 4lb chicken will take about 90 minutes to roast. The thermometer should read about 175F. If you don’t have a thermometer, insert a small knife or skewer into the thickest part of the thigh. If the juices come out clear and not pink, the chicken is done.
- When finished cooking, remove from grill and let rest for about 10 minutes before carving.