Whole Barbecued Lemon Chicken
This recipe makes 5 servings
|Per each of 5 servings: about||-|
|total fat||20 g|
|sat. fat||3 g|
- Portion size: 4 or 5
Cooking a whole chicken over indirect heat converts your barbecue into an oven, thus cooking the chicken through before the outside is charred.
- 1 1chickenchickens, (about 4 lb/2 kg)
- 1 1small onion, quartered
- 1/2 1/2lemon
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 2 tsp 2tspgrated lemon rind
- 1/4 cup 1/4cuplemon juice
- 1/4 cup 1/4cupvegetable oil
- 1/2 tsp 1/2tspfennel 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.
Additional information :
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