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Barbecue Sauce Recipe
The secret to grilling a whole chicken perfectly is patience! Set up your grill for indirect heat and cook the chicken for an hour and a half, brushing with homemade or purchased barbecue sauce during the last 15 minutes of grilling.
1 whole chicken (4 to 4 1/2 pounds)
Coarse salt and ground pepper
1/2 cup Classic Barbecue Sauce
Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.
Source: Everyday Food, July/August 2009
More Grilled Recipes:
Grilled Buttermilk Chicken
Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
Cilantro Grilled Chicken Breast
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Grilled chicken with caramelised peaches
Boned chicken grilled with mustard
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