Simple chicken dinner on the webber kettle.
I make this regularly, and wanted to share.
Spices: Differs all the time.
Pictured here, it was salt, pepper, thyme, and minced garlic.
The spice mixture gets rolled into ball of butter.
Stuff globs of the butter mixture under the chicken skin.
(If I plan ahead, I then rub the skin with salt+baking powder, and let it sit overnight in the refrigerator for crispy skin)
Truss the bird, and put it on the spit.
Maintain the grill temp at 350°F.
Cooking time ~2 hours.
Once the bird is at or near temp; I reposition the charcoal baskets into the center of the grill to sautéed some vegetable in the dripping chicken juices.
This time it was Brussels sprouts with onions, olive oil, salt, and pepper.
The caucus goes into the instant pot with a couple of cups of water to make a stock.
I make this regularly, and wanted to share.
Spices: Differs all the time.
Pictured here, it was salt, pepper, thyme, and minced garlic.
The spice mixture gets rolled into ball of butter.
Stuff globs of the butter mixture under the chicken skin.
(If I plan ahead, I then rub the skin with salt+baking powder, and let it sit overnight in the refrigerator for crispy skin)
Truss the bird, and put it on the spit.
Maintain the grill temp at 350°F.
Cooking time ~2 hours.
Once the bird is at or near temp; I reposition the charcoal baskets into the center of the grill to sautéed some vegetable in the dripping chicken juices.
This time it was Brussels sprouts with onions, olive oil, salt, and pepper.
The caucus goes into the instant pot with a couple of cups of water to make a stock.
