A quick Google search on whole rotisserie chickens revealed a cornucopia of options; we decided to keep it nice and simple with a garlic and herb number, modified a bit to use up what we had on hand. Namely, vast amounts of garlic.
Grilled Garlic and Herb Chicken
Stuff We Used
- 1 whole chicken (3-4 pounds)
- bulb of garlic
- a few sprigs of thyme
- a few sprigs of oregano
- 2 Tablespoons paprika
- 2 Tablespoons garlic powder
- some ground black pepper
- 2 Tablespoons butter (melted)
- extra thyme and oregano for garnish
Stuff We Did
Colinthe chicken and pat dry.
- Put all the garlic cloves and half of the herbs underneath the skin of the breasts. Put the rest of the herbs in the body cavity (yeah.. I said it. Body Cavity.)
- Dry rub the bird with 1 T of paprika, 1 T of onion powder, ground black pepper
- Let him hang out in the fridge for a few hours, or overnight
- When you’re ready to get cooking, pre-heat the grill.
- Make a sauce with the 2 T melted butter, 1 T paprika, and 1 T onion powder. Set aside.
- Butterfly the bird (cut him in half, up the spine) and brush him with the sauce from step 6. Garnish with some extra thyme and oregano.
- Place the bird on grill and put the lid on. Grill for about 15 minutes per side.
- When he’s done, take him off the grill and let him rest for a few minutes.
- Claim the drumsticks as your own and mow down.