roasted bbq chicken

I wanted some flavorful chicken for

Our June Christmas dinner.

Preheat the bbq on high

While prepping the meat.

Butterfly cut a whole shicken

Which only means cut the chicken

In half along the breast bone.

Press down the chicken so it is flat.

I removed that  whole bone. 

*** It will take 15 to 20 minutes

Off the cooking time.

Cover a bbq cooking sheet with 

2 layers of heavy foil.

Lay the chicken skin up

And press down

Sprinkle with salt and pepper.

If you want some stuffing mix:

10 slices ripped up bread slice

1\4 cup of diced onion and celery

1 tbsp of holiday seasoning (epicure)

After mixing roll into ball

And cover in 2 layers of foil

Then place under the chicken.

In a bowl mix:

1/4 cup vegetable oil

2 tablespoons sugar

2 tablespoons cider vinegar

1 tablespoon chopped onion

1/4 teaspoon paprika

1/8 teaspoon Worcestershire sauce

Brush all over the chicken

And cover in 2 layers of foil.

Refrigerate until cooking time.

Set up the grill to cook 

On indirect high heat  

By turning off the burners

Directly under the meat

Leaving the other burners

On for 40 minutes.

Turn down the heat to medium high

And cook for 30 more minutes.

Crisp the skin over direct heat by

Uncovering your chicken

And cooking 5 to 10 minutes longer.

Watch out – dripping chicken fat 

Causes flare-ups, and you don’t 

Want to burn the chicken at the last minute.

Let the chicken rest for ten minutes, 

then cut into pieces and serve.

"Bon Appetit!"