Grill-Roasted Whole Chicken

Ingredients

1⁄2 cup salt
1 (3-1⁄2- to 4-pound) whole chicken
3 tablespoons spice rub (recipes follow)
2 cups wood chips, soaked in water for 15 minutes and drained
1 (16 by 12-inch) disposable aluminum roasting pan (if using charcoal)

Instructions

Dissolve salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour. Remove chicken from brine and pat dry with paper towels. Rub chicken evenly, inside and out, with spice rub, lifting up skin over breast and rubbing spice rub directly onto meat.
Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
3A. FOR A CHARCOAL GRILL: Open bottom vent halfway and place roasting pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of roasting pan. Place 1 wood chip packet on each pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
3B. FOR A GAS GRILL: Place wood chip packets directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature around 325 degrees.)
Clean and oil cooking grate. Place chicken on center of grill (over roasting pan if using charcoal), breast side down, cover (position lid vent over meat if using charcoal), and cook for 30 minutes.
Working quickly, remove lid and, using 2 large wads of paper towels, turn chicken breast side up. Cover and continue to cook until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes longer. Transfer chicken to carving board, tent loosely with foil, and let rest for 15 minutes before carving and serving.

Grill-Roasted Whole Chicken

Ingredients

Instructions

Tags

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