The summer barbecue season wouldn't be complete without the smoky goodness of grilled chicken.
The best — and cheapest — way to do that is using whole chickens. Whole birds often run for under $1 per pound, which is considerably cheaper than prepared cuts.
Whole chickens also often fare better on the dry, intense heat of a grill than do individual parts. Because whole chickens are cooked slower at a lower temperature, you get a moist bird and a smoky flavor you could never achieve indoors, "no matter how many times you set off the smoke alarm," says Bruce Weinstein, co-author of Cooking Know-How.
There are a few obstacles, however, to successfully grilling whole chickens.
First, the shape doesn't lend itself to even cooking. The lean white meat cooks much faster than the fattier dark meat, and the skin tends to burn before the chicken is cooked.
The latter is easily avoided by using indirect grilling, says Weinstein. This involves turning off the gas burner directly under the chicken, keeping only the side burners lit. With charcoal, it means piling the coals to one or both sides of the grill and keeping the center empty.
As for even cooking, there are several ways to address the problem.
Chris Lilly, the pitmaster at Big Bob Gibson Bar-B-Q in Decatur, Ala., and author of Big Bob Gibson's BBQ Book, notes that the football-like shape of the bird requires that the cook spend plenty of time rotating it in order for it to cook evenly.
Lilly recommends "turning an oval problem into a two-sided answer" by cutting out the chicken's backbone, then opening and spreading the bird out flat.
THE BRICK METHOD
Once you have flattened your chicken, consider grilling it under bricks. The weight of two bricks, wrapped in foil, presses the chicken flat onto the grill grates, which helps sear it quickly and seal in the juices.
The hot bricks also promote fast and even cooking, and evenly crispy skin. A 3- to 4-pound bird can be cooked in under 30 minutes.
THE BEER CAN SOLUTION
Another popular method for grilling a whole chicken involves a beer can. Jam a half-full can of beer into the bottom cavity of the bird, then stand the whole thing upright on the grill (using the can as a stand). This keeps the slower-cooking legs closer to the heat than the easily dried out breast meat. As it cooks, the beer simmers and steams, infusing the chicken with flavorful moisture.
JUST CUT IT UP
For greater control over the cooking process, Lilly suggests cutting a whole chicken into large pieces.
"You no longer have to worry about juggling the internal temperatures of the white and dark meat if you separate the two," he says. Plus, "it gives the marinade, dry rub or brine better access to the meat, resulting in more flavorful fowl."
The chicken also can be cut up and partly cooked in the oven before grilling. This is especially useful when using sweet sauces or glazes, which can burn on the grill.
tandoori-rubbed beer can grilled chicken
Start to finish: 2 hours and 20 minutes (20 minutes active) Servings: 4
In a small bowl, whisk together spices. Place the chicken in a large, glass baking dish, then rub it with the lemon juice. Rub the skin of the chicken with the spice mixture, cover and refrigerate at least 1 hour or up to 6 hours. Heat the grill on high.
When ready to grill, turn off the middle burner and reduce the sides to medium-high (about 375 to 400 F).
Pour out half of the beer. Holding the chicken right side up (wings and neck cavity on top) insert the beer can into the lower cavity.
Transfer the chicken and beer can to the grill. Stand the chicken over the center of the grill, positioning the legs to keep the bird standing upright. Grill, covered, over indirect heat, until an instant-read thermometer inserted at the thickest part of the thigh reads 165 degrees, about 1 hour. Transfer the chicken to a cutting board, cover with foil and let rest for 10 minutes before carving.
Nutrition information per serving: 237 calories; 56 calories from fat; 6g fat (2g saturated; 0g trans fats); 133mg cholesterol; 2g carbohydrate; 41g protein; 1g fiber; 730mg sodium.
curried honey-mustard barbecued chicken
Start to finish: 1 hour (30 minutes active) Servings: 4
1/3 cup honey
1/3 cup coarse-grain mustard
1/4 cup olive oil
4 teaspoons hot or mild curry powder
Salt
1/2 teaspoon ground black pepper
3 1/2- to 4-pound chicken, cut up
Salt, to taste
In a bowl, whisk together the honey, mustard, oil, curry powder, 1 teaspoon salt and the pepper. Set aside.
Heat the oven to 375 F. Season the chicken with additional salt and place it on a rimmed baking sheet lined with foil (for easy cleanup). Bake for 30 minutes.
Meanwhile, heat a grill to medium-high (about 375 F to 400 F).
Remove chicken from the oven and brush with the curried honey-mustard sauce. Grill the chicken, turning and basting frequently, until well browned and cooked through, about 15 minutes.
Nutrition information per serving: 477 calories; 195 calories from fat; 22g fat (4g saturated; 0g trans fats); 133mg cholesterol; 2g carbohydrate; 42g protein; 2g fiber; 1,138mg sodium.
mojo marinated chicken grilled under a brick
Start to finish: 2 hours (20 minutes active) Servings: 4
1 cup orange juice
1/2 cup olive oil
Juice and zest of 1 lime
1 tablespoon cumin seeds, crushed
2 teaspoons dried oregano
1 teaspoon salt
Ground black pepper, to taste
6 cloves garlic, coarsely chopped
3 1/2- to 4-pound whole chicken
In a large baking dish, whisk together everything but the chicken.
With the breast side down, use sturdy kitchen shears to cut along one side of the chicken's backbone down the entire length. Cut down the other side of the backbone and remove it. Turn the chicken breast side up; open the chicken out on a work surface and use the palm of your hand to flatten it.
Place the flattened chicken in the baking dish with the marinade and turn to coat. Cover and refrigerate for at least 1 hour or up to 6 hours.
Wrap two bricks in two layers of heavy-duty foil and place on the grill grates. Heat the grill on high. When ready to cook, turn off the middle burner and reduce the sides to medium-high (375 F to 400 F). Remove the chicken from the marinade and blot off the excess with a paper towel.
Lightly oil the grill grates. Place the chicken on the center of the grill, skin-side down. Using sturdy tongs or oven mitts, place the bricks on top of the chicken. Close the cover and grill for 10 to 15 minutes, or until the skin is well browned. Remove the bricks and, using tongs and a spatula, turn the chicken over. Place the bricks back on the chicken, close the cover and grill until the chicken reaches an internal temperature of 165 F, about 10 to 15 minutes more.
Transfer the chicken to a cutting board, cover with foil and let rest for 10 minutes. Cut into quarters to serve.
Nutrition information per serving (values are rounded to the nearest whole number): 314 calories; 13g fat (3g saturated; 0g trans fats); 133mg cholesterol; 5g carbohydrate; 42g protein; 1g fiber; 441mg sodium.
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