Barbecue Rosemary Chicken, Time for a Winter Barbecue

It has been so cold around here that a polar bear would head south for warmer weather. However, it actually got a little above freezing today so, it is time to barbecue! There was a small frying chicken on sale so I made Barbecue Rosemary Chicken. This is an easy barbecue recipe with few ingredients and gives a great result.
The ingredients are:
2 to 3 pound fryer chicken
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon coarse ground black pepper
1 teaspoon dried rosemary, crumbled

I started by spatchcocking the chicken. This is a procedure that removes the backbone and breast bone so that the chicken lays flat. See the video at the end for the technique. I then slowly worked my fingers under the skin on the breast of the bird being careful not to rip the skin. I then mixed the seasonings together and rubbed them over both sides and under the breast skin.

I then set up my barbecue for indirect cooking . That means I had some burners turned on and others turned off and I will cook over the burner that is turned off. I adjusted my burners until the temperature inside my barbecue was 300 to 350 F. I put the chicken on the barbecue breast side up, closed the lid and cooked for 40 minutes. Then I turned the breast side down for 20 minutes. I turned the bird over and made sure the internal temperature of the breast and thighs was at least 165 F. If not, continue cooking until it is.

I then covered the chicken with foil and let it sit for 10 minutes. I cut the chicken into pieces and ate. It was so juicy that it sprayed on my sweater as I bit into the drumstick!

The Verdict

Often, less is better. These few spices rubbed over the chicken give it a nice flavour but you still taste the chicken. Cooking it this way keeps it moist with a nice crispy skin. If you want a great but easy chicken dinner, this is it. If you would like to see a video of me making the chicken, I have inserted it below.

The Old Fat Guy

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