As it turns out, two days of hunting down an article about grilling whole chickens, has made it much easier to tear it out, and bring the chicken to the table.
I’m happy to say…..grilling a whole chicken was simple and fancy too!
My butcher recommends a D’artagnan all natural roaster. I marinated the bird in buttermilk for 2 hours, turning it at the halfway point. Don’t Skip this step, it keeps the meat super juicy!
Pre-heat that grill! Over a medium heat, sear the bird on all sides for a total of twenty minutes. Reduce the grill to medium low heat ( 350 degrees if your grill has the handy temp gauge). Grill the chicken for 45 minutes to 1 hour, mopping every 10 minutes with your favorite barbecue sauce. I used Whistlin’ Dixie from Wild Thymes.
The chicken’s whistlin’ when it reaches an internal temperature of 160 degrees…(use the meat thermometer ….it works every time).
Remove the bird from the grill and let sit covered with foil for 5-10 minutes.