Barbecued Chicken
Prep Time:
5 minutes
Cook Time:
70 minutes
Servings:
4
To grill the chicken over indirect heat, first light a charcoal fire using two chimney starters. Then, when the coals are ready, dump them onto one side of the grill. For a Southern-style meal, accompany the chicken with our Hoecakes.
Ingredients:
- 1 chicken, 4 to 4 1/2 lb.
- 1 Tbs. olive oil
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 1/2 cup pilsner beer
- 1 cup barbecue sauce
Directions:
Prepare a grill for indirect grilling over medium heat (see note above).
Rinse the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken with the olive oil, salt and pepper.
Pour the beer into the center cup of a vertical chicken roaster. Place the chicken on the roaster, with the tips of the drumsticks pointing down and away from the body. Set the roaster on the grill, away from the heat, cover the grill and cook for 30 to 40 minutes. Baste the chicken with 1/2 cup of the barbecue sauce, turn the roaster 180 degrees and cover the grill. Continue to cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 30 to 40 minutes more.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the chicken into serving pieces and arrange on a warmed platter. Brush the chicken with the remaining 1/2 cup barbecue sauce and serve immediately. Serves 4.
Rinse the chicken inside and out with cold water and pat dry with paper towels. Rub the chicken with the olive oil, salt and pepper.
Pour the beer into the center cup of a vertical chicken roaster. Place the chicken on the roaster, with the tips of the drumsticks pointing down and away from the body. Set the roaster on the grill, away from the heat, cover the grill and cook for 30 to 40 minutes. Baste the chicken with 1/2 cup of the barbecue sauce, turn the roaster 180 degrees and cover the grill. Continue to cook until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 30 to 40 minutes more.
Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the chicken into serving pieces and arrange on a warmed platter. Brush the chicken with the remaining 1/2 cup barbecue sauce and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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