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Remove chicken from wrapping or bag and rinse in tepid water. Pat dry inside and out with paper towels.
Salt and pepper inside cavity, stuff the chopped onion or shallot and garlic and a tied bunch of herbs into the cavity as well.
Truss the legs together with kitchen string (cotton, not nylon) and bend the wing tips under the breasts on either side.
Salt and pepper skin of chicken.
Set up the grill for indirect cooking and the temperature of the cooking chamber at a constant 375°F.
Place back side down on grates away from direct heat, and over a drip pan.
Close the lid and come back in 30 minutes.
Check the chicken. There should be no flare-ups since there are no flames under the bird. Use a brush and quickly baste the bird with olive oil or spray with your favorite fruit juice such as apple, orange, lemonade, pineapple, etc...
Close the lid and come back in 10 minutes.
The chicken should be brown all over. Using an instant read thermometer check the internal temp of the breast or thigh for 165°F.
Cover the chicken and let rest for at least 20 minutes. The internal temp should rise to about 170°F or higher in the thigh area to be done.