The Best BBQ Chicken!
Barbecuing a whole chicken is one of our favorite ways to prepare chicken; it’s easy to do and imparts a whole lot of flavor. Marinating the bird for several hours before barbecuing it will give even more flavor. Break this preparation into two easy parts, the marinating can be done in the morning and the actual cooking can be done about two hours before you want to eat. The trick in cooking a chicken in this way is first to build a reasonably large fire. Then this fire must indirectly cook the meat, there’s no rush! You can do this by pushing the coals to the side of the grill or if your grill has the capability, lowering the fire away from the chicken. In each case, after placing the chicken on the grill, cover it with the grill cover. The cooking time should be about an hour and a half to two hours.
Mise en place (French pronunciation: [mi zɑ̃ ˈplas])……or as we call it, our “kit”
INGREDIENTS
One 4 lb roasting chicken
On small Spanish onion sliced
Eight twigs rosemary leaves removed
¼ Cup white wine vinegar
½ Extra Virgin olive oil
Kosher salt
Freshly ground black pepper
TO MARINATE
Combine the onion, rosemary leaves, vinegar, and olive oil in a bowl. Place the chicken in the bowl and sprinkle the chicken with the salt and pepper and stuff the rosemary stems in the chicken's cavity. Cover the bowl with plastic wrap and refrigerate for several hours.
TO COOK
Light the coals and let them get red and white. Place the chicken on the grill, away from the direct heat and cover the grill. Roast the chicken for an hour and a half to two hours or until the chicken’s leg moves easily. When the chicken is done, remove it from the grill and a plow it to rest for five minutes then cut the bird into pieces and serve.
