Web Extra Recipe
Grill-Roasted Chicken

Tom Widlowski | Associate Editor

Large whole chicken
Italian seasoning
Garlic salt
2 cans (24 ounces) beer

  • Prepare grill by lighting charcoal and then adding wood, using side burner if possible.
  • Remove neck and giblets from chicken cavity and discard.
  • Generously cover chicken on all sides with seasonings.
  • Place chicken on a rack inside a baking pan so chicken is not resting on pan. Add beer to pan. Cover chicken and pan with aluminum foil so chicken stays moist.
  • Place pan on grill and close lid. If your grill doesn’t have a side burner, use indirect heat. (The charcoal/wood embers should be to the side or surrounding the pan, but not directly underneath it.)
  • Roast chicken for 2 to 4 hours, depending on intensity of heat. If grill thermometer reads close to 400 degrees, chicken will be fully cooked in 2 hours. If thermometer reads 200-250 degrees, chicken will require 3 1/2 to 4 hours. Roast uncovered for final half-hour or hour for crispier skin.
  • Add charcoal/wood as necessary to maintain grilling temperature.

Servings: 8. Serving size: 6 ounces. Per serving: 411 calories, 23 g protein, 40 g fat, 3 g carbohydrates, .05 g dietary fiber, 669 mg sodium, .01 g sugars, 288 mg cholesterol

Tips:

  • As with most grilling and barbecuing, results will vary depending on size of the grill and even wind conditions.
  • Practice makes perfect, and optimum results on your grill will come with repeated barbecuing.

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