Whole Barbecued Lemon Chicken
Cooking a whole chicken over indirect heat converts your barbecue into an oven, thus cooking the chicken through before the outside is charred.
Servings: 4 or 5
Ingredients:
| Nutritional Info | |
| Per each of 5 servings: about | - |
| cal | 294 |
| pro | 26 g |
| total fat | 20 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | trace |
| chol | 98 mg |
| sodium | 313 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 3% |
| vit C | 11% |
| folate | 3% |
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1 chicken (4 lb/2 kg)
1 small onion, quartered
Half lemon
1/2 tsp (2 mL) each salt and pepper
2 tsp (10 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) vegetable oil
1/2 tsp (2 mL) fennel seeds, crushed
Preparation:
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.
Additional Information
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Tip: For charcoal barbecues, move hot coals to sides of barbecue; put drip pan between coals. Place chicken on grill over drip pan. Cook as directed.
Source
Canadian Living Magazine: June 2003
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