BBQing a whole chicken
BARBECUING A WHOLE CHICKEN
5-7 lbs Roasting Chicken
optional Poultry Seasoning
Place a drip pan under the grate on one side of the barbecue. Turn both burners on high and close the lid to preheat the barbecue.
Rinse the chicken and pat dry. Hook the wing tips under the body and tie the legs together with cotton string. Sprinkle with poultry seasoning. Do not stuff the chicken.
Put the chicken on the grate so it is over the drip pan. Turn off the burner on that side. Turn the other burner down to medium and close the lid.
Barbecue for 45 minutes.
Using oven mitts, turn the chicken over. Close the lid and continue barbecuing until a meat thermometer inserted in the chicken thigh reads 180° F (about 30 to 45 minutes). Using a meat thermometer is the best way to tell when your chicken is properly cooked. The juices should be clear and the legs should move easily when twisted. Times are approximate because every barbecue is different.
If you want to add a sauce or a glaze to your chicken, brush it on during the last 15 minutes of cooking. This will give you the flavour without the sauce or glaze burning.
Take the chicken off the grate, cover it in foil and let it stand for 10 - 15 minutes before carving. This lets the juices settle and makes carving easier.
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