best grilled whole chicken
great-tasting whole grilled chicken
From: bubbaQ — June 25, 2010
charcoal for grilling
1 young chicken (aboutn 5 lbs)
1/2 bunch Italian parsley
2 3-in. sprigs fresh rosemary
1/4 cup olive oil
salt and pepper
Put about 40 briquettes in chimney starter and light.
Clean bird, removing giblets for another use.
Mix olive oil, lemon juice salt and pepper to taste in a small bowl.
Stuff the inside of the bird with the herbs. This is important, as they will help retain the liquids and infuse the bird with delicious flavor.
Pour almost all of the liquid into cavity of bird, and coat the outside of the bird with rest of liquid. Stuff half the squeezed lemon into cavity as a “plug” to help retain moisture.
Pour out briquetttes, half on each side of grill so that the centered bird will cook indirectly. Place grill over coals, and put chicken breast-side DOWN. Cover will vents open.
About a half-hour later, add eight coals to each pile, and turn bird breast-side up.
Cook 40 mins or so longer, until done.