Charcoal Grill-Roasted Whole Chicken
4 comments
Appears in Cook's Illustrated July/August 2000
Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)
WHY THIS RECIPE WORKS
Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle o...
