I see these roasting chickens on sale all the time at the Supermarket.
You take out the backbone, pat it dry, apply rub and cook it offset a lit chimney full of lit coals, place a piece of foil under the bird to catch chicken fat renderings, put the chicken down with the legs facing the coals and let it rip around 350 until the internal temp hits 145 in the breast, lightly mop it with BBQ sauce and then cover it back up til the breast hits 165, legs are around 180.
Here’s mine followed by some other BBQ guys I follow on YouTube
I put medium sized baked potatoes along side them as they take about the same exact time to finish if you poke em and partially soften them up in the microwave for 5 minutes before you toss them on the grill.
Perfect Baked potatoes on a Weber Kettle:
Prick them 3 or four times with a fork.
Place them in the microwave for 5 minutes.
Lightly coat with peanut oil and kosher salt on top.
Toss on the grill offset the coals for 45 minutes to an hour- 210F internal makes perfect mashed potatoes.
Take chicken out of package rinse and pat dry with paper towels.
Many different options for seasoning. Salt and pepper work fine. and a light pat down of EVOO or peanut oil (I prefer peanut oil). you can also put on a chicken rub like Doug Keiles Ribs Within Chicken Rub. He’s an award winning BBQ Champ and has an awesome line of BBQ rubs and lives right here in Gloucester MA.
Got home on the later side last night and was famished.
Sliced up some skinless/boneless chicken thighs into strips, dredged them in my favorite peanut sauce and skewered them for a quick cook. I prefer boneless/skinless thighs over the tenders or breast because it’s juicier and cheaper 9 times out of 10.
Note the dual prong skewers. I’m not a fan of single prong skewers because your meat or vegetables spin around when you try to flip the skewer. These raft skewers are way easier to handle and keep your food from flopping around and are only $7.32 on Amazon for a set of 4. Link to purchase here
I love this peanut sauce. You can order it online-
Took the chicken out of the package, quick rinse and pat dry with paper towels followed by a spritz of olive oil and dusting of McCormick Montreal Chicken Seasoning.
The reservoir at the bottom of the stand holds about a half a can of beer.
Some foil underneath to catch drippings. A full chimney of lit charcoal in Weber charcoal baskets split on opposite sides of the charcoal grate with the foil liner in between. Chicken standing up in the middle between the baskets.
Vents wide open. Totate chicken 90 degrees after 30 minutes. It’s done when the chicken reaches an internal temp of 145 degrees in the thick part of the breast.