I think I started this post in June. Now I am finally finishing it. I’ve always roasted chicken in the oven. Time to try it on the BBQ. Bird to bird cook off. For ease of cooking, and less mess, BBQ wins hands down. When it is too hot in the summer to use the oven. Another win for BBQ. Taste wise? Quite similar, actually. Both go quite well with sides of grilled red kale and mashed potato with cheese, green onion and bacon. I do like the brown skin on the BBQ chicken.
For the oven roasted bird, I used a version of Thomas Keller’s roast chicken recipe. For the BBQ, I used the following recipe, which is a meld of several approaches I found on the web.
Roasting Chicken on the BBQ
3-4 lb roaster chicken
Freshly ground black pepper
Potatoes, carrots and oil if desired
This recipe uses a cast iron pan.
Take the chicken out 30 min before BBQing to allow to come to room temperature. Rinse if needed. Season with kosher salt and fresh ground pepper. Tie the legs together. Get a large cast iron pan. Arrange the chicken, breast up and tuck wings under. If there is room you can add a couple of potatoes brushed with oil. If you don’t have an instant read thermometer, you can insert an oven proof one at this time in the thickest part of the thigh.
Preheat the grill on indirect heat on high. If it is 3 burner grill, leave the middle off. When it reaches temperature, put the skillet over the middle burner. Close the lid, turn down the heat so the temperature is about 350-375F. Roast for 1 hour, 30 minutes. Use an instant meat thermometer if you have one in the thickest part of the thigh. Temp should be 170F.
Remove from heat when done, tent with foil and rest 15 minutes before serving.