Time to grill a chicken! We’re using mojo sauce from HEB - it’s oil, Mediterranean flavors, a bit of citrus and spice. I got a “roaster”-sized chicken, and want the temperature to hit 165℉.
1930: butterflied chicken is on the cool side of a two zone grill, skin up and legs toward the hot. Burner is on half, initial grill temperature says 350℉.
1955: chicken hadn’t hit 100℉ yet, and the grill was still at 350℉ so I turned it up to about 3/4.
… Read more »We have a leftover chicken in the freezer, so it’s time to grill up a whole chicken again! We thawed it in the fridge over a couple days, then I marinated it in a bottle of Jerk sauce. I still haven’t found a great bottle of Jerk sauce - none are even approaching the right spiciness. Oh well. The chicken is medium sized, not as large as a roaster.
1910: Started butterflied chicken on the grill, cold side, skin up, legs towards the fire. I drizzled the bag of marinade over the raw chicken. When the breasts hit 130℉ and the legs 145℉ or so, I’ll flip it over and hit the skin for 5 minutes until breasts are 145℉ or so.
… Read more »I’ve been grilling for a while. Years. Have I ever taken it seriously? Yes - well, seriously enough to find that steak recipe I like… Seriously enough to find that grilled whole chicken recipe I like… Seriously enough to switch to a charcoal chimney… All-in-all, maybe more serious than the casual griller, but not much more serious than that.
This memorial day, it’s time to BBQ a whole chicken. I mean - grill a chicken and use BBQ sauce. I specify that because there seems to be some dispute over what folks mean when they say BBQ.
… Read more »Here’s today’s recipe! Based on a couple things:
1. The recipe my mom sent me called Amway Grand Plaza Grilled Chicken Midwest - in my Google Docs Recipes folder
2. [https://ohsweetbasil.com/how-to-smoke-chicken/](https://ohsweetbasil.com/how-to-smoke-chicken/)
Other great info and ideas at these links - at some point I’d like to try the brine/minimal method:
1. [http://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html](http://www.smokegrillbbq.com/brine-smoked-chicken-recipe.html)
2. [https://www.traegergrills.com/recipes/poultry/whole-smoked-chicken](https://www.traegergrills.com/recipes/poultry/whole-smoked-chicken)
Anyway - here’s the plan today. Make a marinade of the ingredients below, divide this among four butterflied (spatchcocked? silly name) chickens in plastic bags, marinade overnight. Then, smoke for four hours at 220℉, with the goal of getting internal temp on the breasts to 160℉-165℉. Let the chicken rest, then carve it up.
… Read more »