I promised you guys a recipe last night. Here it is. I have a wood pellet grill, but you can adapt it to a gas grill or oven easily. Temps would be the same. I would probably use olive oil or butter on the chicken before rubbing on the spices with either of those methods to keep it juicy.
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.
I’d been reluctant to cook a whole chicken because I’d never done one on a grill before. I doubt I would have tried it without the ability to control the temp and use a plug-in thermometer.
I seasoned the chicken with a flavor packet inside and rubbed the outside with crystallized lemon, salt, pepper and poultry seasoning.
Inside, I added 5 cloves of garlic, 1/2 of an onion and a seasoning packet filled with Black Seed*, fresh basil and more poultry seasoning. If I’d had a fresh lemon I would have added that to the cavity, as well. To make the seasoning packet, I just use an unbleached coffee filter and twist it shut.
I preheated the grill to 400 degrees F, added the chicken and then reduced the heat to 350 degrees. I cooked it until the breast registered 165 degrees, about 40 minutes.
It was crisp on the outside and completely juicy on the inside. Probably one of the most perfect chickens I’ve ever roasted.
*I just discovered Black Seed and I’m obsessed with it. Added a nice, mellow flavor to the chicken.
ETA: 100% Black Cumin Seed
I’m watching the Red Sox/Astros. What are you up to tonight?ba