5 Foolproof Tips For Grilling A Whole Chicken

5 Foolproof Tips for Grilling a Whole Chicken BONAPPETEACH.COM

BONAPPETEACH.COM "Check out this quick guide for 5 foolproof tips on learning and mastering a whole grilled spatchcock style chicken that's a stunning and easy dinner idea."

BONAPPETEACH.COM 1. Remove Moisture - Pat your chicken dry - Toss on a small about of baking powder to help dry out the skin -Add your seasonings!

BONAPPETEACH.COM 2. Even Cooking Learn how to spatchcock or butterfly a chicken (so it lays flat) to encourage even cooking and crispy skin.

BONAPPETEACH.COM Don't have a grill? This same technique and recipe works just as well in the oven too!

BONAPPETEACH.COM 3. Retain Natural Juices - Wet/ Dry Brining - Marinades - Keeping the skin on

BONAPPETEACH.COM 4. Heat Control I use medium, indirect heat method for both charcoal or gas grills (around 425 F for a 4lb bird or smaller).

BONAPPETEACH.COM 5. Rest and Patience Most 3-4 lb chickens take between 60-90 minutes until they reach 165 F. Remove and let them rest for 15 min. before slicing.

BONAPPETEACH.COM Check out my basic recipe formula for making any flavored whole roasted chicken on the grill (or for the oven too) here.

Looking for more delicious recipes? Find more tips, techniques, and delicious ideas over at BonAppeteach.com