How to roast a whole chicken on the grill

July 10, 5:05 PMFredericksburg Food ExaminerTrevy Thomas

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Roasted poultry.  Photo: freefoto.com

These simple instructions for learning how to roast a whole chicken on the grill will keep the kitchen cool in summer, while preserving a traditional favorite normally reserved for winter months. There are a couple of key tips to grilling a whole chicken. Use indirect heat, and keep the chicken on a heavy baking sheet. Seasonings can be simple. The best part of a grilled chicken is the juicy tender results. Way better than a dry oven.

1. Prepare grill for indirect cooking (reserve a place not over direct flame)
2. Remove any giblets, rinse & dry chicken
3. Set chicken on a heavy-duty aluminum baking sheet
4. Rub chicken all over with dry seasonings (such as a homemade or purchased chicken rub)
5. Place chicken & pan on the indirect portion of the grill
6. Check timer
7. Turn chicken occasionally, about every half hour
8. Cook until dark meat reaches a temperature of 170 (about 2 hours)
9. Remove from grill and let rest. Temperature should rise to 180
10. Serve hot with favorite grilled vegetables

Some notes on purchasing chicken:

• Organic chickens are best, but pricy
• Kosher is also a good option found at Wegman's. Remove the neck at home.
• If pricy chickens are out of the question on a regular basis, try to substitute an organic or kosher variety on occasion.
• Keep chicken cold in an insulated bag until safely home from the store. Refrigerate immediately and cook the same or next day. Otherwise, freeze at once.
• Open and give the sniff test for freshness in plenty of time before starting to cook. Save store receipt. Chickens are sometimes rancid despite the sell-by date, so be prepared to return to the store.