Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken, 3 1/2-4 pounds, Note 2 (1.6-1.8 kg)
  • salt and pepper
  • 1/4 cup olive oil
  • 3 tablespoon minced green onions (mostly white part)
  • 1 tablespoon lemon juice
  • 2 teaspoon minced or grated garlic ((2 cloves))
  • 1 teaspoon dried herbs ((I use 1/2 oregano, 1/2 thyme))
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (regular or smoked)

Instruction

  • MARINATE CHICKEN: Combine all marinade ingredients in a large ziploc bag. Massage to mix well. Sprinkle salt and pepper in cavity of chicken. Place chicken in bag and massage marinade all over chicken including under the breast skin. Seal bag and refrigerate for 3-4 hours or up to a day. Remove chicken from fridge 45-60 minutes before cooking to bring to room temperature. (If you don't have time, just let chicken marinate at room temperature for 45 minutes.)
  • SOAK PLANK for 15 minutes if 1/4 inch thick or 45 - 60 minutes if 12/-3/4 inch thick. I use a baking tray with sides, filled with water, and lay something heavy on top of plank to keep it from floating. Note 3
  • HEAT GRILL to medium high heat, about 400-425F/204-218C, for 10-15 minutes.
  • GRILL CHICKEN: Pat wet plank with paper towel. Spray lightly with oil. ° Place chicken, breast side up, on plank and put it directly on hot grill, Close lid and cook for 4 minutes (if 1/4 inch plank) and 6-8 minutes for 1/2-3/4 inch plank. Plank will start charring and begin to give off smoke. ° Then turn burner under chicken to LOW. Lower other burner(s) to medium heat so that temperature of BBQ holds as steady as possible at 350-375F. Close lid. Let chicken cook undisturbed for about 50-60 minutes depending on size of chicken. Shift plank 180 degrees half way through to help with even cooking. ° Check internal temperature of chicken with instant meat thermometer. Chicken is ready when internal temperature reaches 155F/68C (in breast) and165F/74C (in thick part of thigh). Cook longer if needed and check every 5 minutes if close. Temp will rise further when rested. Don't over cook if you want juicy chicken.° Transfer chicken to cutting board. Cover loosely with foil (don't tuck in all the edges) and let it rest for 15-20 minutes (important!). Cut chicken and serve. Discard plank.