Name: Gas Grilled Roast Herbed Chicken
Ingredients: 1 chicken, fryer, whole; 1/2 cup olive oil, divided use; 1 cup wine, white; 2 garlic cloves, crushed; 1 lime, halved; 1 rosemary, sprig, fresh; 2 teaspoon salt; 2 teaspoon pepper, black; 2 teaspoon thyme, dried; 1 teaspoon sage, rubbed; 1 teaspoon oregano, dried; 1 teaspoon rosemary, dried, crushed; 1 teaspoon fennel,seed; 1/4 teaspoon celery seed

Gas Grilled Roast Herbed Chicken

1 Comment

There may be a lot of recipe instructions for gas grilled roast herbed chicken, but they are well worth it. The delicious taste of this grilled chicken recipe is a taste that can't be beat.

Cooking MethodGrilling

Ingredients

1 chicken, fryer, whole
1/2 cup olive oil, divided use
1 cup wine, white
2 garlic cloves, crushed
1 lime, halved
1 rosemary, sprig, fresh
2 teaspoons salt
2 teaspoons pepper, black
2 teaspoons thyme, dried
1 teaspoon sage, rubbed
1 teaspoon oregano, dried
1 teaspoon rosemary, dried, crushed
1 teaspoon fennel,seed
1/4 teaspoon celery seed

Instructions

Remove giblets and any excess fat from chicken.
Marinade chicken for a couple of hours or overnight in a gallon ziplock with a marinade of 1/4 cup of the olive oil, the white wine, the lime halves, the rosemary sprig and the chopped garlic.
Remove chicken from marinade, reserving marinade, and pat chicken dry with paper towels.
Salt and pepper interior of chicken and stuff with lime halves, rosemary sprig and garlic from the marinade.
Truss chicken; drizzle remaining 1/4 cup olive oil over chicken and rub it into the skin.
Grind herbs and seasonings in a mortar until a coarse powder.
Sprinkle herb mixture over chicken to coat evenly.
Preheat a gas grill (charcoal is fine) to high. Place chicken on a spit, and place on the grill, about 6 or 8 inches above the heat source.
Place a 5 by 8 or so foil tray under the chicken on the lower grill level to preclude flame-ups and put the reserved marinade in the tray.
Lower heat to low. Cook, with cover closed, about three hours; adjust heat as necessary to assure a crisp, brown skin; add water or wine as necessary to the tray.
Test with an instant meat thermometer and remove from heat when the temperature is about 160 to 170 degrees at the thigh.
Let chicken rest about 15 minutes or so. Make a gravy or sauce from the drippings and wine in the tray.