Sunday, May 29, 2011

Whole chickens on the charcoal grill

This was really fun to do on the charcoal grill since they take a long time to cook you really get that nice charcoal BBQ flavor.

One trick for faster and more even cooking is to cut out the spine. Use really strong and sharp scissors and be careful!

Rub with olive oil then generously season but be careful with the salt. I love Lawry's... Then I add other seasonings without salt such as cayenne pepper, paprika, and garlic powder. Then when it is nearly done cooking baste with your favorite BBQ sauce.

Other thought.. This chicken would be great too if marinated for 24 hours with EVOO, flavored vinegar, minced garlic and onion, tarragon, lemon juice and minced lemon rind, and of course salt and pepper. I really dont think it is possible to over-season except if you add too much salt.
Grill over indirect heat, take your time, and enjoy!

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