Grill-Roasted Chicken with Boulevard Barbecue Sauce
Our Ultimate Chicken Roaster allows the savory juices from the dark meat to continually baste the white meat while roasting, ensuring a juicy, flavorful chicken every time. Basting the chicken with barbecue sauce toward the end of the cooking time adds extra flavor.
- 1 whole chicken, about 4 lb. (2 kg)
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1 cup (8 fl. oz./250 ml) Boulevard Craft Beer BBQ Sauce, plus
more for serving
Pat the chicken dry with paper towels. Rub the chicken with the olive oil and season with salt and pepper. Let stand at room temperature for 1 hour.
Prepare a grill for indirect grilling over medium-high heat.
Insert the inverted tongs into the cavity of the chicken so that the handle for hanging is directly above the chicken’s backbone. Release the tongs’ handle to hook them in the cavity and hang the chicken on the frame. Place the leg hook on the tong handle and tie the chicken’s legs to the hook.
Transfer the hanging chicken onto the grill and close the lid. Cook for 45 minutes, then open the lid and brush the chicken with the barbecue sauce. Close the lid and continue grilling, brushing the chicken with sauce every 10 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (76°C), 30 to 40 minutes more. Adjust the heat as needed to maintain the internal grill temperature between 375° and 400°F (190° and 200°C).
Allow the chicken to rest for 10 minutes, then carefully remove from the tongs. Carve and serve with extra barbecue sauce on the side. Serves 4 to 6.
Williams-Sonoma Test Kitchen