Skewered Whole Chicken


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
.... Quartered that is. Finally got an opportunity to do a cook. Safeway had had their whole chickens on sale for 88 cents/lb. so I picked a few up. Froze three and decided to do this one. I saw a marinade I liked a while back for Turkish Chicken. It called for boneless, skinless chicken thighs but I decided to try it with a quartered whole chicken. Really came out fantastic. Sided things up with Jasmine Rice with chives and toasted pine nuts and grilled carrots with dill and lemon. Here we go.

This bird was right at 5 pounds.



Quartered and ready for the marinade.



This is a yogurt based marinade. Recipe called for whole milk yogurt and I screwed up and got non fat. Oh well. Seemed to work OK.



Put the chicken in the marinade and covered with plastic wrap and placed in fridge for 8 hours.



Did this cook on my 26er, split zone.







Moved it over to direct for a couple minutes each side.





 
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Plated with Garlic Naan.







Was good getting the grill fired up again. Was pleased with this cook and will do it again, probably with the thighs next time. We'll see. This was the crispiest skin I've had in a while. Thanks for looking.
 
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That looks great, Cliff!!

Quick procedural question......It looks like you have your skewers situated such that you just close the lid on them. I'm assuming this works pretty well since they are flat bladed, and you likely aren't too concerned with the extra airflow on this type of cook? I'm in the market for some similar skewers, so shoot me the details if you would (assuming you like yours!) ;)

Thanks,
R
 
Rich G said:
That looks great, Cliff!!

Quick procedural question......It looks like you have your skewers situated such that you just close the lid on them. I'm assuming this works pretty well since they are flat bladed, and you likely aren't too concerned with the extra airflow on this type of cook? I'm in the market for some similar skewers, so shoot me the details if you would (assuming you like yours!) ;)

Thanks,
R
Click to expand...

Hey Rich... That concerned me too. Spent some time thinking about it before I did the cook. Normally, when I use these skewers, I'm doing a direct cook with the lid off. I really don't think the thickness of the blades would cause a significant problem. They're just not that thick. What did cause me a problem was the spit that I used to support the other end of the skewers. It's square and 5/16th" thick. The 26er ran pretty hot, even with the top vent nearly closed. Had to stay on top of it monitor the status of the chicken closely. Having said that, all ended well and as I mentioned in the post, the skin was awesomely crispy! Also, I love those skewers. They're an inch wide and there was no problem flipping them. Good luck.
 
I guess I might just be picking up some yogurt and chicken tomorrow! I have everything else on hand, I even made jasmine rice yesterday, no pine nuts but, my wife LOVES my rice!
+1 one the recipe but, the concept seems pretty straightforward except for the massive amount of mixed peppercorns.
 
That's a mighty fine looking meal right there. The chicken looks incredible & the plate is beautiful.
 
Here's the marinade recipe. This is from Food Wishes.

Ingredients for 4 large portions:

1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 or 3 tablespoons freshly squeezed lemon juice
2 tbsp ketchup
6 finely minced garlic cloves
1 tbsp kosher salt
1 teaspoon freshly ground black pepper
1 tbsp Aleppo red pepper flakes (I used standard red pepper flakes. Aleppo not available in our area)
1 teaspoon paprika
1 1/2 teaspoon cumin
1/8 teaspoon cinnamon

Thank you everyone!
 
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