Here we go. This is a Great chicken reipe. It's from The Kansas City Barbeque Society and we have enjoyed this recipe for about 20 years. I like to make it after the kids are out of school for the summer.
We had it tonight with corn on the cob and peas.
Enjoy this delicious recipe.
1 whole roasting chicken (about 6 pounds) (We had a fryer about 3-4 lbs)
2 t. tarragon
1 t. oregano
1/4 t. cayenne pepper
2 t. basil
1 t. thyme
1/2 t. freshly ground black pepper
4 bay leaves.
4 cloves garlic, minced
Soak 1 1/2 cups mesquite chips in water 20 minutes. Prepare the grill. Mix the seasonings in a bowl (except garlic and bay leaves.) Prepare chicken by rinsing and drying with a paper towel.
Rub the chicken generously with olive oil. inside and out. Sprinkle with the spices. Put garlic and bay leaves insides the cavity.
Use indirect heating on the grill (spread the briguettes around the outside and put the chicken in the middle.) Put an aluminum drip pan underneath the chichen. Add about 8 charcoals every 40 minutes to keep it going. Go to `160 degrees about 2 1/2 hours. Add mesquite chips every so often.
After you remove the chicken, put on a plate a let rest 15 minutes before carving. They say that the juices rest in the meat.
This was really good!!!!!!
Corn on the cob broken in two for smaller pieces was wonderful and frozen peas filled in the veggie spot.