HAPPY 4th OF JULY!!!
I apologize for the directness of this title's post, but that's all I could think of when I tasted this chicken! There's something about grilled BBQ chicken that just screams summer and deliciousness (is that a real word?!). It also makes me think of the 4th of July, which makes this posting quite appropriate!
This was my first attempt at grilling a whole, butterflied chicken and I will definitely be grilling chicken using this method more often. It's fairly simple to butterfly a chicken (see video) and even easier if your butcher will do it for you!
I urge you to try this method - I am positive you'll love it and want to grill chicken this way all the time.
2 1/2 - 3 pound whole chicken, butterflied
Salt and pepper
BBQ sauce - I used my top secret Maker's Mark recipe!
Preheat grill to about 500℉. While grill is heating, salt and pepper the chicken on both sides. Once the grill is heated, place the chicken skin side down, close the lid and cook until golden brown, about 15 minutes.
Turn the heat down on the grill to around 400℉. Turn the chicken over and cook for about 20 minutes with the lid closed. Baste the chicken with BBQ sauce and turn over to baste the other side. Cook for another 10 - 15 minutes and flip one last time. Baste the chicken with some more sauce and cook for another 5 minutes.* Remove the chicken from the grill and loosely cover with foil for about 10 minutes to let the juices redistribute.
*Cooking times may vary. The times listed are based on the temperature of my grill and the size of the chicken. Chicken should be cooked to about 160 - 165℉. Remove chicken from the grill when your thermometer reads 150 - 155℉ as the chicken will continue to cook as it sits. If you don't have a thermometer, slice a thigh and breast. If the juices run clear, the chicken is done.