Whole Barbecued Chicken

I half ruined this whole barbecued chicken and it was still so provocatively delicious that John and I attacked it (and each other, get back!) like wolves. Snip, snap, gone. Wow, dudes, if you have not heeded my unpaid over-representation of the Weber poultry roaster (I have no relationship with Weber), heed it now. It will make your summer. It will! You will dream about the chickens that you impale upon it, the chickens that you roast into sublime, golden (or in this case, blackened) glory, the chickens that almost fall apart when done, insanely juicy and tender and crisp. With just salt and olive oil, or with the dry rub and barbecue sauce below, it matters not. They’re all…perfect.

 

 

 

 

 

 

My mistake was the sugar I added to the dry rub before massaging it into the chicken. Dumb, given the blast of searing heat it takes to produce a tender/crisp bird, but it was left over from another recipe (coming soon) and I lazily used it. I’ve adjusted the recipe below accordingly so your bird will be browned-not-burned.

To roast the chicken plain, read here. To roast it barbecue style, see below. Either way, write me if/when you’ve tried the roaster, I seriously can’t wait to hear how yours turns out – that’s how much I know you’re going to love this chicken. (That is if you eat meat; and if you don’t, no worries, I’ll be back soon with plenty of tasty meatless options!)

If you’re thinking Memorial Day entertaining…check out my strawberry shortcakes recipe. The Easiest Biscuits This Side of Pie, filled with sweetened berries and topped with mounds of freshly whipped cream. Yeah.

Whole Barbecued Chicken
Serves 4

1 4-5 lb. whole chicken, giblets discarded, rinsed and dried
1 Tbsp. each ancho chili powder, salt, garlic powder, and oregano
3 Tbsp. or so white wine or beer
2 cloves garlic, smashed
1/2 c. your favorite barbecue sauce (I like Daddy Sam’s)

Preheat grill. In a small bowl, stir together chipotle chili powder, salt, garlic powder, and oregano. Spoon over the chicken and rub thoroughly into the chicken skin. Sprinkle some inside the cavity. (If you haven’t touched the dry rub with your hands, store remaining rub for up to 3 months.) Fill receptacle in Weber poultry roaster with white wine or beer, add smashed garlic cloves, replace the receptacle top. Set the chicken, legs side down, over the receptacle. Tuck wings under themselves and push the roaster’s plug into the top of the chicken. Place chicken/roaster on hot grill (moderate to around 450-500 degrees on a gas grill) and roast for about 1 hour, or until deeply browned and crisp and a leg moves freely in its socket (you’ll even see the skin pulling away from the leg).

Carefully carry the sizzling, splattering chicken/roaster into the house. I set mine on my cooktop because it is so very hot. When the splattering slows, use tongs to remove the roaster’s plug and transfer the chicken to a cutting board. Let the chicken rest for about 10 minutes, then carve. Serve immediately.