Weber Grilled Chicken--Oh, My Goodness!

[JayCeeNC]

Let me say it again--Oh, my goodness!
I butterflied a whole chicken, used Italian dressing and a healthy amount of Old Bay Seasoning, and grilled this sucker for about 2 hrs. at 400degrees. Basted it a couple times with more Italian/Old Bay.
Lip-smacking good!
I just got my Weber 18.5" and have been using it a lot. I see more chickens in my future...this one was divine.

 

[gunlovingirl]

Italian dressing and Old Bay? That's a new one to me. But if that chicken tasted as good as it looks, I'll definitely try it!

 

[40Sigma]

That looks great! I will be trying that..

 

[bmhiii]

As a female friend of mine would say, "Yum-dooey"

 

[Nframe]

YUMMMMM

I need to try that. Thanks!

 

[scooter123]

That does look good. However, you need a bigger Weber so that you can look up the recipe for Beer Butt Chicken.

 

[reerc]

Looks deee-lish-us.

 

[conn ak]

Yeah, Buddy. Nothing like chicken on the Weber. We've had a Weber in the backyard for about 8 years. As long as you keep the grate clean, the thing will last forever. This past February, we had a cook-out with a wind chill of minus 20 I go to the little Smokey Joe Weber far more often than the gas grill.

 

[OFT]

That does look good. However, you need a bigger Weber so that you can look up the recipe for Beer Butt Chicken.

+1 but down here we call it Beer Can Chicken. I like to rub it down with olive oil and Zach's Grilling Spices.

 

[straightshooter1]

Whoa! Hold on!

How, exactly, did you grill that bird?

Did you use indirect heat?

Cook it skin up only, or flip it?

Or...?

Bob

 

[JayCeeNC]

Whoa! Hold on!
How, exactly, did you grill that bird?
Did you use indirect heat?
Cook it skin up only, or flip it?
Or...? Bob

Indirect heat. Banked the charcoal on one side of the grill and placed the chicken just as you see it in the picture, skin side up, so it was not over the coals. I didn't turn it, just basted a couple times during the cooking. Cooked it for about 2 hours.

 

[nitesite]

Once I learned how to spatchcock a whole bird, it's become a favorite way to cook chicken. I do it in a huge hardwood-fired grill, so it's not difficult to do the offset cooking/indirect heat method.

I never would have thought Old Bay would be good. A little too much would certainly be overpowering if it got directly onto the flesh. My guess is that the skin protected it.

Your photo is really making me hungry!!!!

 

[Spotteddog]

Nicely done!
While with the first ball and chain, I BBQ'd my way through 2 Weber kettle's. The indirect banking of the coals is the key. In fact, the coal "racks" that came with them new were the first thing S canned! Wonderful grill and great looking bird!

 

[straightshooter1]

I've been working with my grill ever since Lee and others started the threads on ribs.

Ribs-easy (now).

Chicken, which had been so frustrating because of flare ups, has become nearly perfect.

Now, I will try this one tomorrow.

Thanks for the info.

Bob