Lemon-Garlic Chicken on a Gas Grill
Yield: 4 servings.
Ingredients:
3 1/2- to 4-lb. chicken
Coarse salt and cracked black pepper
1 Tblsp chopped fresh rosemary, plus 2 sprigs
1 lemon cut in half, seeded and grilled
1 head garlic, cut in half and grilled
2 cups wood chips soaked in water
Instructions:
1. Remove giblets. Discard fat inside body cavities. Rinse bird with cold
water. Pat dry. Season cavity with salt, pepper and some chopped rosemary.
Rub outside with lemon and garlic. Place half of garlic and lemon in cavity.
Truss chicken. Season outside of bird with salt, pepper and remaining
chopped rosemary. Insert sprigs between legs and breasts. 2. Set up grill
for indirect cooking. On two-burner unit heat only one burner. On
three-burner unit heat two outside burners and cook in center. On a
four-burner unit, light outside burners and put food in center. Place a drip
pan in center.3. Put handful of wood chips in grill smoker box or in pouch
made of double-thickness of foil, perforated with small holes. Heat on high
until you see smoke, then reduce to medium. 4. Place chicken, breast side
up, on grate over drip pan and away from heat. Cover grill. Grill chicken
until skin is golden and meat is cooked, 11/2 hours (thermometer inserted in
thickest part of thigh, not touching bone, should read 180 F). 5. Transfer
to platter. Let rest 5 minutes. Untruss and carve. Recipe note: Adapted from
How To Grill by Steven Raichlen (Workman).Nutritional Information per
serving:
Calories: 458, Fat: 28g, Saturated Fat: 8g, Carbohydrates: 0g, Cholesterol:
156mg, Sodium: 150mg, Protein: 49g, Fiber: (not available)
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