whole chicken on the grill recipe ideas

[LOTWSvirgin]

How would you prepare and cook a whole chicken on the grill any and all suggestions would be great thanx to all that help also the grill is propane

[Dark Cloud]

I havent tried it yet but I have a cousin who swears by the "beer can" roasters. The ones you place the chicken over a half a can of beer and pop it on a grill. He uses a purchased dry rub or bastes with a mixture of melted butter, pepper, and garlic salt...

[Jim Almquist]

I like to cut out the back bone and then lay the whole chicken flat on the grill skin side up and put on your favorite seasonings. Medium heat till done and if you want to put on sauce do it in the last 10 min.

[DOC33]

Beer can chicken is the way to go. Not only great tasting, but very simple. When I stick the bird on the beer can, I make sure something is covering the hole in the neck. Either pulling extra skin over it or using an onion. This helps keep the moisture from the beer can in the cavity and keeps the bird moist. Great way the play chef and enjoy a beer while your gaining points with the wife.

[woody1975]

Don't forget to drink about 1/2 of the beer first, otherwise it will boil over. And definately cover the top - I usually stick a 1/2 of an onion in the top of the cavity and Coat it with Lawry's Seasoning Salt - Not very god for ya, but that skin tastes great.

DL

[McGurk]

Works great, I've done maybe 25 chickens this way. I've found you have to sear it first (crisp up the skin) by putting it directly over the burner (or hot coals pushed to one side) on medium for 5-7 minutes, and then move it off the burner (or away from the pushed coals) and cook indirectly for about 45 minutes, turning once in a while so all sides are heated. Different grills give different results, though, and the biggest problem I've had is the drippings flaring up and burning the outside. So watch it the first 5 minutes until you move it off the burner, and be careful on the turning and the can removal, there is boiling beer in there!

[LOTWSvirgin]

you put the chicken up right on the grill is that correct

[Whoaru99]

I went all out and got a nice rotisserie for my grill.

It's one of those basket-style rotisseries so the whole birds stay nice and tight in there. It will hold two whole birds at a time.

One of my favorites is to coat them well with Famous Dave's Country Roast Chicken seasoning and just let the rotisserie do it's thing. I use the MOM method on the grill - the two outside burners on Medium, the center burner Off. Sometimes, to crisp up the skin a bit more, I may set the middle burner on low - but usually not.

[LOTWSvirgin]

plese someone tellme how and what you do to tha bird prep work place the bird up right ect.. please how do you do it and how and any extra seasoning you do

[Surface Tension]

To prep the grill?

Charcoal or gas you'll want indirect heat. That is, keep the chicken away from the direct heat. As been stated, place the chicken in the center of the grill and use charcoal or gas burners off to the sides.

I do the rotisserie, split, beer can, of just center the whole chicken. Dave's Rib Rub is excellent and would be a no brainer. 300 degrees and cook till the juices run clear.

You can inject with brine and smoke or not if you like.

1 cup non iodized salt, 1 cup brown sugar, 1 gallon of water. Of coarse reduce the amounts for injecting.

If you want to change the flavor use Quick Cure salt instead of noniodized, it has sodium nitrate. The dark meat will look pink when done.

Either way you'll end up with a crisp skin and the rub will have seasoned the meat nicely.

To prep the bird put it in the sink, remove the giblet bag and toss it. Rinse the bird in in cold water.

You can pat dry with paper towles then coat with EVO then dry rub or skip the EVO and go with the rub.

If your not using the rack and can then place on the grate over indirect heat.

Go back in the kitchen and clean up everything the chicken and your hands touched with a mild bleach/water solution. That includes the door knobs, grill handle, seasoning jars and lids.

[nofishfisherman]

I've had really good luck with cutting out the back bone and laying the chicken flat as well.

The last time I did it I seasoned it with lemon, rosemary and a few other greek seasonings. It was awesome. Also grilled up some potatos and some green beans both wrapped in tin foii.

Makes for a tasty meal and looks really impressive if you have relatives over.

[DOC33]

To prevent the flare-ups burning the bird, I have used an old cookie sheet under the beer can rack. This catches all of the dripping and prevents serious flares.

[LOTWSvirgin]

Surface tension that was awesome thanks for telling me to clean up after myself made me laugh I guess you get what you ask for and I asked for you to tell me how you do it and I got it thanks again

[night bite]

has anyone ever injected the chickens with anything. im trying it to night and dont know what im going to use. i think i will do some olive oil and some garlic salt. any suggestion would be great. Thanks

[woody1975]

I have melted butter and mixed with Lawerys Seasoning salt and injected it.

DL

[Whoaru99]

Oh yeah, sometimes I stick a few wedges of a cut-up orange inside the cavity before putting the birds in the rotisserie.

[MNmikew]

I usually inject mine like I would if I'm deep frying a turkey. Place bird on beer can cooker and inject from top. Make sure to plug neck hole with potato or onion. You can also get pre marinaded chickens at Cub. They are GREAT! Especially the mesquite

[HaywardBound]

Great post!

About how long does it take to cook the chicken?

------------EDIT-----------------

Chicken is on...

I found this chicken can rack at Menards for $2.29:

Easy so far!

[DOC33]

My memory gets fuzzy on how long they take. After drinking the half of beer for the chicken, I have a hard time stopping. 45min I believe. I use a meat therm to check. If its not ready, crack another one open.