Gas Grilled Roast Herbed Chicken
There may be a lot of recipe instructions for gas grilled roast herbed chicken, but they are well worth it. The delicious taste of this grilled chicken recipe is a taste that can't be beat.
1 chicken, fryer, whole
cup olive oil, divided use
1 cup wine, white
2 garlic cloves, crushed
1 lime, halved
1 rosemary, sprig, fresh
2 teaspoons salt
2 teaspoons pepper, black
2 teaspoons thyme, dried
1 teaspoon sage, rubbed
1 teaspoon oregano, dried
1 teaspoon rosemary, dried, crushed
1 teaspoon fennel,seed
teaspoon celery seed
- Remove giblets and any excess fat from chicken.
- Marinade chicken for a couple of hours or overnight in a gallon ziplock with a marinade of 1/4 cup of the olive oil, the white wine, the lime halves, the rosemary sprig and the chopped garlic.
- Remove chicken from marinade, reserving marinade, and pat chicken dry with paper towels.
- Salt and pepper interior of chicken and stuff with lime halves, rosemary sprig and garlic from the marinade.
- Truss chicken; drizzle remaining 1/4 cup olive oil over chicken and rub it into the skin.
- Grind herbs and seasonings in a mortar until a coarse powder.
- Sprinkle herb mixture over chicken to coat evenly.
- Preheat a gas grill (charcoal is fine) to high. Place chicken on a spit, and place on the grill, about 6 or 8 inches above the heat source.
- Place a 5 by 8 or so foil tray under the chicken on the lower grill level to preclude flame-ups and put the reserved marinade in the tray.
- Lower heat to low. Cook, with cover closed, about three hours; adjust heat as necessary to assure a crisp, brown skin; add water or wine as necessary to the tray.
- Test with an instant meat thermometer and remove from heat when the temperature is about 160 to 170 degrees at the thigh.
- Let chicken rest about 15 minutes or so. Make a gravy or sauce from the drippings and wine in the tray.