I’m still trying to learn WordPress. It’s daunting, to say the least. Frustrating at the most. Photos, in particular, are the most frustrating to me. GRRRR! And while I learn, I still have to eat, right? So my husband grilled a whole chicken for us. He loves to grill, smoke, and cook anything that fits on his grill. Anything. I try to be the voice of reason, but at times, the chunks of wood that he uses as fuel on his grill can tend to call him much louder than I do.
In any case, we made a simple bird with simple ingredients that can be made on any type of grill, if given just a bit of patience… but over hard lump charcoal with apple wood chunks to give it some delicious smoke is just the right combination for this little chicken.
It takes two sets of hands, so call your honey over to help out, because what’s more romantic than moving chicken skin around and smearing olive oil and spices around on raw chicken with the one you love? Nothing! That’s what I say! Well… not really, but LETS DO THIS! Have your loved one go out and light that grill. You want it to reach 350 degrees when you’re ready to put your chicken on.
Start with a plump happy chicken. Free your chicken from the plastic wrapping. Remove the heart and all the other inner things and toss them in the trash (unless you want to save them for something special — you are the boss of your chicken). Wash her well with cool water, and pat her dry with paper towels and trim her from any loose hanging yucky fatty stuff. Transfer your chicken to a safe working space (like a cutting board or a large platter). Let her rest while we mix our BBQ spices together.
We keep an empty bottle with a shaker top on hand for occasions just like these — mixing our own blends and sprinkling them onto our own meats — because thats how we roll. Okay — equal parts of the following (approximately 1 tablespoon of each) garlic powder, onion powder, chili powder (preferably salt free), seasoned salt, smoked paprika. We learned that surprisingly, chili powders are not just chilis that are ground, but sometimes they also have blends of other spices, as well as salt. We like to control our salt, or in this case, use seasoned salt, because it has a nice blend of things like ground celery seed, marjoram, oregano, paprika, sugar, thyme, turmeric, pepper, etc. And, be sure it contains NO MSG.
Now comes the fun part. Gently slide your fingers under the breast skin and slide it off the breast without tearing it (but it probably will). Have the helper carefully pour some olive oil under the skin on both sides and then shake some of the blended seasonings under the skin. The one with the chicken fingers gets to rub the seasonings into the meat. Repeat under the legs, and the bottom part of the chicken. Then, making sure the skin is covering the breast meat, gently massage the chicken with olive oil and sprinkle it completely with the seasonings and rub her down well. You can use tooth picks to make sure all the skin is pinned back in place.
Checking to make sure your grill is ready to roll (350 degrees), place your chicken in the middle of the grill. If you have heat deflectors, you’ll want to use them so that your chicken doesn’t become a crispy critter on the bottom. If not, then you’ll want to use indirect heat. The chicken will take about 2-3 hours to roast. You’ll want to use an instant read thermometer on your chicken to check in the leg/thigh area. When it reaches 165 degrees, it’s done. Pull it off the grill, place it on a platter and cover it with foil, letting it rest for about 30 minutes.
Once it’s rested, you can serve it any way you desire. Sliced, shredded, with barbecue sauce, plain, on bread, as a chicken salad, with sides, or pulled right of the bone and popped right into your mouth. She’s going to taste delicious either way, so enjoy your meal.
Additional Pictures: [CLICK HERE]
And that’s a little chicken… According to Giselle, and her husband Dan!!