Jerked, Grilled, Whole Chicken
Whole chickens are quite inexpensive, and I've been wanting to cook one, but wasn't too sure about getting it fully cooked without parts of it drying out. This method works fine, and cooks a LOT quicker than if I left the chicken whole.
De-boning the chicken was the key. I was able to leave it whole, get the skin nice and crispy, and I'd be able to cook one whole chicken on my small grill. Before you say something about the size of the grill pictured, I was at my Son's house in Charlotte, NC. It really was nice to work in a large kitchen instead of a small galley, and be able to cook on a large grill, instead of my small charcoal one. The one thing though, is that I DID miss the flavor of cooking over charcoal.
Try this one, you won't be disappointed. Especially if you serve the chicken with the companion flavors of the Jerked Citrus Rice, and Jerked Cantaloupe Salsa.
1. Begin by de-boning the chicken. It's easy to do, doesn't take much time, and you can see how it's done with my recipe for de-boning a chicken.
2. Mix up the ingredients for the rub, and set it aside.
3. Place one of the de-boned chickens in a large bowl. Coat with 1/2 the oil, and 1/2 of the rub. Repeat with the second chicken.
4. Get the grill to hot, clean the grates, turn the heat to low, and place the chicken on the grates.
Instead of oiling the grill with a dampened paper towel, you can use the oil on the chicken. Just swipe the chicken over the spot on the grill where you'll be placing the de-boned chicken.
5. Cook the chicken over low - medium heat for about 1 hour, or until it's done. One way you can tell that it's done is that the juices will run clear when it's poked with a knife.
6. To serve:
Cut sections off the chicken, and plate with Jerked, Citrus Rice, and Cantaloupe Salsa
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