Maple Mesquite Grill-Roasted Chicken
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.
- 2 chickens, each about 4 lb. (2 kg)
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 cups (12 fl. oz./375 ml) beer
- 2 cups (16 fl. oz./500 ml) maple mesquite barbecue sauce, plus more for serving
Pat the chickens dry with paper towels. Rub the chickens with the olive oil and season generously with salt and pepper. Let stand at room temperature for 1 hour.
Prepare a grill for indirect grilling over medium-high heat.
Pour the beer into the cones of a two-in-one vertical chicken roaster, dividing it evenly. Place the chickens, with their legs pointing down, on the cones. Set the roaster on the grill over indirect heat. Cover the grill and cook for 45 minutes, then open the lid and brush the chicken with 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 a 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).
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve and serve with extra barbecue sauce on the side. Serves 8.
Williams-Sonoma Test Kitchen