Serves: 6
Total Calories: 369
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing its backbone and flattening it (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 2 hours, turning occasionally.
Remove the chicken from the bag and discard the marinade. Wipe the marinade off the chicken with paper towels. To keep it flat for even cooking, skewer the chicken with two metal skewers (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Lightly spray or brush with olive oil and season with salt and pepper.
Grill the chicken, skin side up, over Indirect Medium heat until the internal temperature registers 170°F in the breast and 180°F in the thickest part of the thigh, 1 1/2 to 2 hours. Remove from the grill, loosely cover with aluminum foil, and allow to rest for about 10 minutes before carving.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tipsy Chicken recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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