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Wednesday, March 18, 2015

How To Cook a Whole Chicken on the BBQ Grill

The following is a guest post from my wife Mary's blog. A link is provided below:

My husband is such a great cook, I wish he would cook all the time.  On the weekends he likes to fix a piece of meat on the grill when we have nice weather, or the oven when it's cold outside.  Yesterday was 70 deg. outside and beautiful BBQ weather, so Dan went and bought a whole chicken for the grill.

This is a step-by-step instruction for my daughter who lives in Cheyenne Wyo, and wanted to know how he cooked a whole chicken on the grill:

First - he has a bag of 100% natural Mesquite wood chips (for use in gas and charcoal grills), he takes about 3 handfuls and soaks them in a bowl of water for 30 min.  Then he puts the wet chips on 2 pieces of foil and wraps them up to place under the grill top on the flames, leaving the ends uncrimped for the smoke to come out.  He also covers an old pan to put under the grill top where the chicken is cooking to catch all of the juices so that it won't be a big clean-up job on the bottom of the BBQ'er when your done. This works best with a three burner barbeque that you can turn off the middle burner for indirect cooking. You can also use a charcoal grill with the coals on each side, but not directly under the chicken.


Next - he goes out and turns on the BBQ to heat for 10 min. so he can clean the top really well, and gets it sprayed with cooking spray.  Now he gets the foil with chips and the drip pan and puts them under the cooking rack. Put the two wood chip packets directly over the burners on each side.

He has prepped his chicken by rinsing and then spicing it.  He never uses the same spices, always different, he sprinkle with garlic powder, onion powder, Season Salt, about anything in the cupboard.

So, outside we go for the fun part.  He slides the chicken off of the plate onto the grill:

The important thing here is to keep the temperature around 350 deg.  He leaves the burners on each end on about halfway, and shuts off the middle burner (indirect cooking method).  Now the wait begins while we sit outside and admire the nice weather and the apricot blossoms blooming at the end of our yard. With a thermometer on the cover, monitor to keep the temperature about 350 to 375 degrees. Try not to open the cover, as the heat and smoke will escape and cool the grill.

About 2-1/2 hrs later, the chicken is perfectly juicy and browned.

Dan grabs a long handle spoon to insert and pick up the chicken, then puts it on a plate to continue our meal inside.

This smells so good I can hardly wait to partake!

Let it sit for 10 minutes before cutting, then dig in..

I can't stop grabbing pieces of skin while he is cutting, it is crunchy and well seasoned, and out of this world delicious.

Dan loves the drumsticks.

My favorite is the chicken breast.  It is so juicy and most that you can't stop until it is gone.  Ok, now I wish I hadn't eaten so much!

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