Grill-Roasted Whole Chicken with Honey & Rosemary
Excerpted from GRILLED TO PERFECTION: Two Champion Pit Masters’ Recipes and Techniques for Unforgettable Backyard Grilling, by Andy Husbands and Chris Hart, with Andrea Pyenson. April 2014/Page Street Publishing
Makes: 2–4 servings
Equipment: Wire rack set in a baking sheet, butcher’s twine (optional)
Stuff the chicken cavity with 4 sprigs of the rosemary, lemon quarters and garlic. Tie the legs with butcher’s twine to hold the stuffing inside. Brush the exterior of the chicken with canola oil. Rub the salt, sugar, pepper and chili powder evenly over the entire chicken. Let sit at room temperature while building the fire.
Prepare the grill for low two-zone grilling. Pile unlit charcoal on one side of the grill. Fill a chimney with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged–you should see flames peeking over the top–pour them over the unlit charcoal. Cover the grill and close the vents 75%. If using a gas grill, light the gas and adjust the temperature on one side of the grill to medium.
When the temperature reaches 325°F, clean the grill grate. Place the chicken breast-side up on the cool side of the grill with the legs pointed toward the fire. Cover the grill. Cook the chicken for 1 hour, or until the internal temperature deep in the thigh registers 160°F.
Transfer the chicken to the rack, breast-side down, and let rest for 15 minutes. While the chicken is resting, in a small saucepan over low heat, warm the honey. Remove from the heat, and keep warm.
Place the chicken on a cutting board, breast-side up. Discard the stuffing. Carve the chicken into drum, thigh, wing and breast portions. Place on a platter. Snip the remaining rosemary sprig into five pieces and sprinkle over the carved chicken. Drizzle with the warm honey and serve.