Grill Roasted Whole Chicken Recipes

GRILLED ROAST CHICKEN

Steps:

• 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.

GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE

Steps:

• Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
• Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
• About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.

SICILIAN GRILL-ROASTED CHICKEN

Steps:

• For Mediterranean drizzle:
• garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• For chicken:
• Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
• Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
• Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
• Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

BBQ/ROASTED BONED WHOLE CHICKEN

Steps:

• This is easiest to do if the chicken has been allowed to warm to near room temperature.
• Put chicken on counter, breast side down.
• With knife or shears, cut away the wings, saving for stock.
• Make an incision in the carcass to expose the drumlet and blade bone on one side, carefully cutting away the meat and extracting the bones, again saving for stock. Repeat for the opposite side.
• (The hard part is now over!).
• Slit the skin down the backbones, and very carefully cut out the "oysters" along the back, and slowly but carefully cutting, strip the breast and skin from the ribs and carcass to the sternum, then repeat for the opposite side, ensuring the skin remains intact.
• The thigh joints should now be exposed, so carefully cut through the joint, and slit through the inside of the thigh to expose and remove the joint, ensuring the skin stays in place to hold the meat together.
• Throw the thigh bone into the "stock" pile, and repeat the process with the drumstick, and returning to the opposite side to repeat the process.
• Very carefully peel the skin and meat from the sternum, severing the wishbone connections, then carefully extracting the wishbone from the meat.
• (The first time you try this takes 30-40 minutes, you can bring it down to 15 minutes with practice!).
• You should now have a complete chicken, less wings, held together by its skin, and a pile of cuts that will make an excellent stock.
• The chicken meat will be fully exposed, and the skin more or less fully attached, and the fats enclosed between meat and skin.
• You may now season the meat from both sides, I personally use Lawry's seasoning salt, onion powder, garlic powder, paprika and so on --.
• The easiest way to proceed from here is to lay the meat out in a "seafood" wire basket to keep it neatly spread out, and then grill it briefly on the BBQ (losing the juices, but you can add smoke with wood chips) flipping the rack after about 7 minutes, or cooking it over a large roasting pan in the oven, capturing the juices for gravy -- note that spread out and thin like this, the cooking time is remarkably brief, and the "double seasoning" adds greatly to the taste and flavour.