Yesterday was probably one of the most beautiful days in Chicago this year. The sun was out, it was in the low 70's and the sky was blue. Really a perfect day for grilling.
I often have used our grill (gas one I should mention) as a second oven. On holidays and other times when I simply run out of room, I have used it to roast vegetables in a pan, keep side dishes warm, make sauces or grill main courses.
And while I have rotisseried whole chickens and flattened them and grilled them, I never have used the grill to "grill/roast" a whole one.
Until yesterday.
Let me tell you something. This is a great way to make whole chicken. Easy, no fuss and the taste was terrific. It had some of the smokiness of the grill and the meat was incredibly juicy, with crisp lightly browned skin. Delicious.
Grilled Whole Chicken
Whole Chicken - About 3 1/2 lbs. Washed and Trimmed
1 lemon cut in half
10 sprigs of fresh thyme/rosemary or other fresh herbs
Salt and Pepper
Olive Oil (about 1 tsp)
1. Heat the grill - both sides.
2. Prepare the chicken. Stuff the cavity with the lemon and herbs. Rub with salt and pepper and a bit of olive oil.
3. When the grill is heated, turn off one side. Put the chicken on that side. Close the cover.
4. Cook the chicken for between 1 hour 15 minutes to 1 1/2 hours or until temp in thickest part is 175-180 or juices run clear. If one side cooks quicker than the other, turn the chicken so the less cooked part is closer to the heated side. Be careful not to spill out the juices.
5. Let rest for about 10 minutes and serve!
Happy Spring!!
1 comment:
Mmmmm... Sounds great! We used to have a gas grill - until the gas sprung a leak and caught fire when we had a house full of friends on Independence Day eve several years ago. We put the fire out without having to call the fire department, and my husband took the grill apart the next day and switched back to charcoal. And of course, to this day, or friends still don't let us live it down...
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