Weber Chicken

[Rich G]

I had a whole chicken to cook up, so I halved it and dunked it in the Weber Chicken Marinade that is my favorite (1/2 cup soy sauce, 1/4 cup balsamic vinegar, 1/4 cup veggie oil, 1tsp Oregano, 1/2 tsp garlic powder, 1/2 tsp basil, 1/4 tsp black pepper) and let it hang out for about 3 hours. Fired up the 26" for an indirect cook, and tossed the halves on when the fire was ready. I rotated the bird end to end every 10 minutes or so. Hit 160 in the breast after about 35-40 minutes (I was two cocktails in, so the timing is a little fuzzy.) This is by far one of my most favorite, easy meals. Super juicy chicken, and a very flavorful marinade. Great stuff!





Thanks for looking!

Rich

 

[Cliff Bartlett]

I just know that tastes as good as it looks Rich. Way to use the 26er too. I have something similar coming up this weekend.

 

[Barret]

Some of the best things are chicken bathed in a simple marinate then smoke-roasted on the grill. I love to watch Chef John's cooking videos on YouTube, then try to recreate the recipes but on the grill. The last one I did was a whole butterflied chicken marinated in molasses, Dijon mustard, granulated garlic and onion, then smoke-roasted with maple chunks. I boiled the leftover marinade and used it as a basting and finishing sauce. Super delicious, it was!

 

[Chris in Louisiana]

That's some beautiful chicken. Love the color.

 

[Jim Lampe]

Excellent!! Yes, the colour is Sensational!!

 

[Jeff Boudman]

Perfect!