So what did I make? On Monday the sun was shining it really felt like summer, so I did what what any warm blooded American would do, I grilled! No not burger or hot dogs, an entire chicken right on the grill!
I know how very BA of me! It was pretty easy, too. With some help from Williams and Sonoma of course.
Grilled Whole Chicken:
I used a 4 pound chicken, rinsed, giblets removed, and patted dry. Covered it in Extra Virgin Olive Oil, generous amounts of salt and pepper, dried basil, and herbs de Provence. I put a few slices of lemon, and 3 crushed cloves of garlic in the cavity. I preheated my grill until the thermometer said about 500 degrees. I oiled the rack, and slapped the chicken right on there. Cook each side for 25 minutes (lid closed) or until a meat thermometer reaches 170 degrees. I had to take mine off the flame (indirect heat) and cook for 15 minutes longer. Results moist and delicious with crispy skin!
Served up with arugula, extra sharp cheddar, pear and walnut salad. With my homemade honey vinaigrette!
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
4 tablespoons Extra virgin olive oil
Wisk together and pour over salad!
Even this little girl enjoyed it!