Use this master recipe for grill-roasted chicken as a point of departure. Although the recipe will give you near-perfect results, it has not been built with flavor in mind. Feel free to use it as a template, but add flavor with one of the rubs, brines, marinades, or sauces if you want to use it for dinner.

Prep: 5 minutes
Grill: About 1½ hours.

– Kitchen twine
– Long-handled spatula
– Long-handled tongs.

1. Remove the legs by holding the tip of a drumstick in one hand and pulling it away from the body. At the same time, cut through the skin between the leg and the body. Use the flat side of the knife to press the leg away from the body, and cut through the joint that joins the thigh to the hip. Separate the drumstick from the thigh by holding the tip of the drumstick in one hand with the V of the joint facing downward. Cut straight through the V, separating the drumstick from the thigh.
2. Remove the wings by cutting at a 45-degree angle through the joint where the wing joins the body, positioning the knife close into the body.
3. To remove the breast halves, make a slit through the skin along the crest of the breastbone. Remove one side at a time by working your knife down one side of the breastbone as you gently pull the breast half away from the body. Use the knife to help the breast separate from the rib cage. When the breast half is removed, serve it whole or cut into pieces or slices, depending on the size of the chicken.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

1 chicken, about 4 pounds, washed and dried
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon vegetable oil
Oil for coating grill grate.

1. Heat the grill as directed.
2. Season the interior cavity of the chicken with the salt and pepper. Tie the legs of the chicken together with kitchen twine. Rub the outside of the chicken with the 1 tablespoon oil.
3. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you may have to replenish the coals after the first hour.
4. Remove the chicken to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; carve (left) and serve.


This entry was posted on Wednesday, March 28th, 2012 at 7:15 am and is filed under Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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