Classic Grilled Whole Chicken
Fire up your grill and get ready to impress your guests with this flavorful and juicy grilled chicken recipe. With a simple seasoning of olive oil, oregano, salt, and pepper, these succulent chickens are grilled to perfection, delivering a mouthwatering taste that is sure to please any palate. Follow these easy steps to achieve perfectly cooked grilled chicken that will be the star of your next barbecue!
— Constant Cookbook
Ingredients
- 2 chickens, each about 4 lb., neck and giblets removed
- 3 Tbs. olive oil
- 1 Tbs. dried oregano
- 1 1/2 tsp. salt
- 3/4 tsp. freshly ground pepper
Instructions
- <b>Prepare the chickens</b>
- Prepare a gas or charcoal grill for indirect grilling over high heat.
- Brush the outside of each chicken with the olive oil and sprinkle with the oregano. In a small bowl, stir together the salt and pepper, and season the chickens inside and out with the mixture. Let stand while the grill heats.
- <b>Grill the chickens</b>
- Lightly oil the grill rack. Place the chickens on the rack over the drip pan and cover the grill. Cook for 45 minutes, rotating the chickens occasionally to ensure even browning. (If using a charcoal grill, add 12 more briquettes at this point to keep the fire hot.) Continue cooking until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170&#176;F, about 30 minutes more.
- Transfer the chickens to a carving board and let stand for 10 minutes. Carve 1 chicken and serve immediately. Reserve the remaining chicken for another meal (see note above). Makes 2 chickens total; serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
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