I’m fairly new to grilling.
I got my own grill not too long ago, but I’ve done pretty well on it, if I do say so myself.
However, I was more than a little intimidated by the thought of grilling a whole chicken. Would the skin burn to a crisp? Would the legs dry out while the breast was undercooked?
No and no.
This is so simple and the flavor is tremendous.
I promise you this recipe is effortless. Try it this week when whole fryers are on sale at Brookshire’s.
Whole Grilled Chicken
8 medium green onions, chopped (1/2 cup)
2 Tbs fresh rosemary leaves, chopped
2 Tbs fresh flat-leaf parsley, chopped
2 Tbs lemon juice
1 tsp salt
1/2 tsp pepper
1 clove garlic, finely chopped
1 (2 1/2 to 3 lb) whole broiler-fryer chicken
If using a charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
Mix all ingredients except chicken in a small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so that the tip is in thickest part of inside thigh muscle and does not touch bone.
Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill 4 to 6 inches from medium-high heat for 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° F and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.
Nutritional Information: Calories Per Serving: 295, Calories from Fat: 155, Fat: 17 g (5 g Saturated Fat), Cholesterol: 105 mg, Sodium: 400 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 34 g.
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