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Old 06-04-2010, 10:12 AM   #11
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no problem! What are you seasoning your chicken with? I like lemon and oregano, a Greek style of grilled chicken.
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Old 06-04-2010, 10:15 AM   #12
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I usually just do typical salt, pepper, butter, garlic powder etc.

I found an old spice mixture "hopefully it's still good" that I used to cook ribs with once when I was doing this slow cooking method in the oven for ribs. I figured what the heck - I'll use some of that rub. I mixed it with olive oil and brushed it on. It's in tinfoil in the refrigerator since I won't be doing anything with the grill until way later.

It's my first time cutting the back bone out of the chicken too. Never did that before. I did try beer can chicken once - came out good. Did that in the oven.
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Old 06-04-2010, 11:02 AM   #13
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I agree that indirect heat is the way to go, especially when cooking something that will take some time like a whole chicken. One thing to be careful with, is that if you turn on the other burners after the chicken has cooked the fat that has dripped from the chicken may ignite causing a big flare up. Don't ask how I know this.......

If you enjoy a smoky flavor, you can soak some wood chips (mesquite, applewood, hickory) in water for 30 minutes, drain and wrap in foil. Place this directly on the lit burner while the chicken is cooking for a nice smoky flavor. I make my ribs this way.
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Old 06-04-2010, 11:54 AM   #14
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I do not like to cook with lid close, but that's just me.
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Old 06-04-2010, 11:57 AM   #15
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i'd recommend starting with indirect heat (prob skin side up), and cooking till almost done....then flip the skin side down, and put in on direct med/med-hi heat to finish the cooking, and get some of that good, crispy skin....lid down the entire time (most grills are designed to cook with the lid down)....you'll prob get a bit of flame as the fat renders out, but hopefully it wont be too bad

also, if you have as much trouble with uneven heating and flareups as you say, it might be time to get a new grill, or at least service the one you have....unless you grill only a few times a year, a quality grill (or at least a properly working one) makes all the difference in the world
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Old 06-04-2010, 12:03 PM   #16
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I just spatchcocked a 5lb chicken last weekend and cooked it on the grill... I have a charcoal grill that I rarely ever cover, I just babysit my chicken as it does tend to have flare-ups... It took about 1/2 hour on the grill with a 10 minute rest, and it was perfectly moist, and juicy...

Have fun with it i'm sure it will turn out perfect...
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Old 06-04-2010, 12:06 PM   #17
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With chicken I always start out cooking with indirect heat, & only move it over the coals (I don't consider gas grills "grilling" - lol!) towards the end of the cooking time to crisp up the skin.
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Old 06-04-2010, 12:11 PM   #18
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Quote:
Originally Posted by TheNoodleIncident View Post
....lid down the entire time (most grills are designed to cook with the lid down)....

I am sorry but I strongly disagree with this statment. If you travel around the world you will see that most grills are even made without lids completelly. Personaly ,though I might be mistaken, I think it is an American thing to have a lid alltogether.
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Old 06-04-2010, 12:33 PM   #19
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im not saying that you can't get great results without a lid, or that a lid is required, or that many grills are lid-less, or that early cavemen cooked with a lid, but it is true that if you look in the owners manual, most grills recommend that the lid be kept closed when cooking.....im referring to US grills designed for backyard use....for instance, Weber, which is arguable the king of backyard grilling, STRONGLY recommends that the lid always be closed, and always cooks with the lid closed at their restaurants...the reason it's recommended is to create an oven, so the outside of your food doesnt burn before the inside is cooked

but again, thats just what the manufactures recommend, and everyone is free to use it however they want, especially if they get good results...im even guilty of it myself sometimes (mostly with faster cooking food, though)
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Old 06-04-2010, 01:16 PM   #20
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When I do whole chicken (or duck) I like to put coals on either side. I am not a fan on one sided indirect grilling. I find I get too done on that side. I could rotate it, but it is just s easy to light two smaller sets of coals. I also close the lid for indirect grilling unless I need to check on things.

A drip pan helps with flare ups, especially those on the next grilling.
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