Master Recipe
Grill-Roasted Chicken
NOTE: Although brining is not essential, it is recommended,
especially when cooking over charcoal. Mix 4 quarts water with 1
cup kosher salt or 2/3 cup table salt and refrigerate the bird,
breast side down, in this mixture for 6 to 8 hours. Drain and rinse
(see turkey recipe for details), and omit the
salt in step 2 below. Serves four.
2 3-inch wood chunks or 2 cups wood chips and heavy-duty aluminum foil
1 whole chicken (about 31/2 pounds), giblets discarded, chicken rinsed and patted dry with paper towels, and wing tips tucked behind back (see figure 31)
2 tablespoons unsalted butter, melted
Salt and ground black pepper
INSTRUCTIONS:
1. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork to create about six holes to allow smoke to escape (see figures 5 and 6).
2. Brush chicken, including cavity, with butter, and sprinkle with salt and pepper to taste.
3. Meanwhile, fill chimney with charcoal briquettes and light. Transfer hot coals from chimney to one side of kettle grill, piling them up in a mound three briquettes high. Keep bottom vents halfway open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place, open grill lid vents halfway and place lid on grill, turning lid so that vents are opposite wood chunks or chips to draw smoke through grill. Let grate heat for 5 minutes, clean with wire brush, and position chicken, breast side down, on grate opposite fire. (Initial temperature will be about 375 degrees.) Grill-roast chicken, covered, for about 30 minutes.
4. Using heavy-duty tongs, remove chicken from grill and place it in large roasting pan. Working as quickly as possible, remove grill rack, push foil packet aside, if using, add 12 more briquettes, stir them into pile, return foil packet, if using, and place grill rack back in position. Return chicken, breast side up, to grill so that side of chicken that was facing away from fire is now facing coals. Quickly replace lid and continue grill-roasting until instant-read thermometer inserted into thigh and breast registers between 165 and 170 degrees, 30 to 40 minutes longer, depending on grill temperature. Remove chicken from grill, let rest for 10 minutes, carve, and serve.
VARIATIONS:
Grill-Roasted Chicken on a Gas Grill
Follow Grill-Roasted Chicken Master Recipe, making the following changes: Place foil tray with soaked wood chips (see figures 7 through 10) of primary burner (see figure 11). Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes. Leave primary burner on high and turn off other burner. (If using grill with three burners, turn off middle burner and turn others to medium.) Position chicken, breast side down, over cool part of grill. Grill-roast, turning as directed, for 50 to 60 minutes. (Temperature inside grill should be 350 to 375 degrees; adjust lit burner as necessary.)
Grill-Roasted Chicken with Barbecue Sauce
Follow Grill-Roasted Chicken Master Recipe or gas grill variation, brushing chicken with 1/4 cup Barbecue Sauce during last 10 minutes of cooking. Continue as directed, checking frequently to make sure sauce does not burn.
Grill-Roasted Chicken with Spice Rub
Follow Grill-Roasted Chicken Master Recipe or gas grill variation, omitting butter and coating skin with 1/4 cup of either spice rub. Sprinkle with salt to taste and grill-roast as directed.