Ingredients

The following ingredients have 4 Servings
  • 1 whole Roaster Chicken
  • Seasonings (as desired)
  • 1 TBSP Oil

Instruction

  • Butterfly the chicken by cutting out the spine.
  • Place a skewer through from one thigh across to the other to keep the bird flat.
  • Dust with your choice of seasonings. (Salt, fresh pepper, and paprika is a good place to start if you don’t have a seasoning recipe ready)
  • Place charcoal on one side of the grill in a pile and light.
  • Once the charcoal is hot, clean and oil the grate with a brush. (The grate can be oiled by applying oil to a paper towel and brushing on with the grate cleaning brush.)
  • Place the chicken on the grate opposite of the hot coals with the legs facing the heat and proceed to cook skin-side-up until you are within ~30 degrees of the serving temperature.
  • Rotate the chicken 180 degrees if necessary if the legs are cooking too fast.
  • Move the chicken directly over the hot coals and place skin-side-down to allow for the skin to crisp.
  • Continue cooking until the chicken reaches 165 degrees and is safe to eat.
  • Let the chicken rest 10 minute prior to slicing to allow juices to settle.