Summertime is grill time, and here’s a recipe that will be as welcome on the grill as it will be in your oven.
Ingredients:
1 1/2 – 3lb. broiler-fryer chicken
2 Tbsp. butter
3 Tbsp. lemon juice
1 tsp. dried thyme, crushed savory or sage
3 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
To grill directly:
- Rinse chicken; pat dry with paper towels. Tie legs to tail and twist wing tips under back.
- Melt butter; stir in lemon juice, herb, garlic, salt and pepper. Brush onto chicken.
- Grill until no longer pink. Brush occasionally with remaining herb mixture during the first 45 minutes. If desired, garnish with fresh thyme.
- Serves 4 to 6.
To grill indirectly:
- In a covered grill arrange medium-hot coals around a drip pan.
- Test for medium heat above the pan. Place poultry, breast side up, on the grill rack over the drip pan but not over the preheated coals. Lower the grill hood.
- Grill for 1 to 1 1/4 hours or until no longer pink and the drumsticks move easily in the sockets. Add more coals to maintain heat as necessary.
To roast:
- Place chicken, breast side up, on a rack in a shallow roasting pan.
- Roast, uncovered, in a 375° oven for 1 1/4 to 1 1/2 hours or till no longer pink and the drumsticks move easily in their sockets.
