Friday, July 17, 2009

Grilled Whole Chicken

This is only kind of a recipe. I wasn't overly thrilled with the marinade so I am not going to bother including it. Just find a marinade that you want to try and use that... this is more about how to cook the chicken.

Grilled Whole Chicken
Serves: 3-4

1. Kind of butterfly a whole chicken (3.5-4 pounds is good). Place a rinsed (and guts removed) chicken on a cutting board, backside up. Take some good strong kitchen scissors and cut down one side of the backbone. Now for the gross part... grab the chicken and yank it open so you kind of crack the breastbone area so that the chicken will kind of lay flat. If this is confusing... go to and look up 'butterfly a chicken'.

2. In a large roasting pan, place the chicken guts side up. Take a couple cups of marinade and pour it allllll over. Let it soak in for a few hours (in the refrigerator of course).

3. Preheat the grill to low. Place the whole chicken on the grill guts side down. No need to ever flip the chicken. You will want to take some of the leftover marinade and brush it on a few times while cooking. It should cook for about an hour, maybe an hour and half depending on the size of the chicken. If you do not have a digital meat thermometer, buy one. The chicken is done when it is at least 160 degrees in the thick part of the meat around the "armpit" area.

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