Grilled Roast Chicken
"Over the weekend my hubby and I purchased a new Weber 2 burner gas grill. Today, I decided it was time to roast a chicken which I'd thawed in the fridge for the past few days. The smell of the bird cooking has been permeating through the house for the past hour or so. I can't wait to taste it! I had some bbq. sauce I made so used it, but any will do. I cooked my bird in one of those large aluminum lasagne pans. I also used another same size lasagne pan to act as a cover when the bird was done and sitting on the counter to finish cooking. I have to say it was done perfectly. The meat was just falling off the bone and the meat was the perfect colour all the way though with no pink on the bones. It just makes good sense to cook this way in the summer, especially if you live in a hot climate like I do. Do give this a try, it is a simple and delicious way to enjoy chicken without heating up your kitchen."
photo by Chef Joey Z.
- Ready In:
- 1hr 45mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 5 lbs roasting chickens (roaster)
- 1 (18 ounce) bottle barbecue sauce (your choice)
- 1⁄4 cup olive oil
- salt and pepper
directions
- Prepare your grill by heating it for about 15 minutes on high.
- In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
- Coat the bird with the oil and season with salt and pepper.
- Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
- Put the pan with the bird in it on the grill and close the lid.
- If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
- However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
- I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
- Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
- I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
- Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
- This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
- When the 15 minutes is up, dig in!
- Bon Appetit.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
