Thursday, June 9, 2016

Whole Roasted Chicken

Feed a family of four for $10?! It can be done, and it's easy!  Roast a chicken on your outdoor grill along side some chopped vegetables for a well balanced, tasty meal.

What you'll need...

  • 4-5 lb whole chicken
  • your favorite bbq rub, or try mine below
  • 1 tbsp olive oil
  • vegetables, red potatoes, shallots, sweet potatoes, peppers, etc
  • salt and pepper for the vegetables
Set up your grill for indirect, medium high heat.  I cooked this on my Traeger at 375 degrees fueled by Hickory pellets.  If you're using a gas grill prepare a packet of wood chips by wrapping the chips in foil and puncturing the packet with a fork.  Place over a burner.  On a charcoal grill simply place a handful of chips directly on the coals.

Prepare your rub, I used a 4/4 style rub.  1 tbsp each of salt, pepper, paprika and brown sugar.  Mix together to break up the clumps.

Remove the giblets from the cavity of the chicken along with any excess fat and skin. Sprinkle about 1 tbsp of the rub inside the cavity of the chicken.  Drizzle olive oil on the skin of the chicken and sprinkle rub on all surfaces of the chicken.

Slice your vegetables into chunks and place in a pan suitable for the grill.  I prefer aluminum half pans for this.  Drizzle with olive oil and season with salt and pepper.  Stir the vegetables.

Place the chicken and vegetable pan on the indirect cooking area of your grill.  Cooking time will be about 75-90 minutes.  Begin checking the chicken after an hour for doneness,  We're looking for 165 degrees in the thigh.

Transfer the chicken to a cutting board, also remove the vegetables from the grill, and allow to rest for about 10 minutes, then carve it up! 


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