Cooking a whole chicken over indirect heat converts your barbecue into an oven, thus cooking the chicken through before the outside is charred.
- Portion size 5 servings
- Credits : Canadian Living Magazine: June 2003
- 1 chicken (about 4 lb/2 kg)
- 1 small onion quartered
- 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons grated lemon rind
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1/2 teaspoon fennel seeds crushed
Remove neck and giblets from chicken; pat chicken dry inside and out. Place onion and lemon half in cavity; sprinkle cavity with pinch each of the salt and pepper. Tie legs together with string; tuck wings under back.
Stir together lemon rind and juice, oil, fennel seeds and remaining salt and pepper; set aside.
Set foil drip pan under 1 burner of 2-burner barbecue or under centre burner of 3-burner barbecue. Set chicken on greased grill over drip pan. Heat remaining burner(s) to medium.
Brush chicken with one-third of the lemon mixture; close lid and grill for 20 minutes. Brush with half of the remaining lemon mixture; close lid and grill for 20 minutes.
Brush chicken with remaining lemon mixture; close lid and grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 40 to 60 minutes longer. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Nutritional facts <b>Per each of 5 servings:</b> about
- Sodium 313 mg
- Protein 26 g
- Calories 294.0
- Total fat 20 g
- Cholesterol 98 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
- Iron 7.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 11.0