Grilling whole chickens -stuffed under the skin with Chevre and herbs...Grilling whole chickens stuffed under the skin with a variety of quality fresh ingredients is superb...this recipe has been a favorite of ours for years.We have shared it with many friends and family. It uses indirect grill heat to grill/roast the chicken. The result of grilling whole chickens is more flavorful that from the oven, but this will work in an oven too. Do try this, it is really great and perfect for entertaining. This is great with a nice oaky Chardonnay or a Viogner, for a red wine choice I nice Merlot or Carneros Pinot Noir.
4 ½ to 5 1/2 lbs Chicken – choose one that the skin looks as intact as possible. 1 5 oz Chabis Chevre cheese or French Montrachet 1 Lg. Shallot Minced 2 Cloves Garlic Chopped 2 Tablespoons Fresh Herbs, Basil, Italian Parsley Oregano, Thyme Marjoram Rosemary or Cilantro. Even fresh Chives would be nice. 1 Teaspoon Black Pepper 1 Teaspoon Kosher Salt Salt Pepper Herbs de Provence or Thyme. Mix the chevre, herbs, garlic, shallots, and all until combined adjust salt and pepper. Unwrap the chicken, remove the giblets and rinse well. Fold the wings under themselves so they are tight. At the front, slide your fingers gently under the skin over the breast on both sides. Be careful not to tear or make holes in the skin. Using your fingers stuff the cheese mixture under the skin evenly on both sides. Do not push through the back at the neck. Smooth the lumps from the outside and evenly spread.
Tie the legs tight to the breast for more even cooking. Rub the chicken lightly with olive oil or melted butter if you prefer. Sprinkle with Salt, Pepper and Herbs de Provence.
This grilled chicken recipe has been a favorite for many years in our home. So good to pass it around!
When the coals have cooked down a bit and you have a nice gray ash you can put the bird on. Make sure that there is nothing directly under the bird that will light up. Or place a foil drip pan to catch any drippings to avoid flare ups. Oil your grates and place the chicken on the grill.
Cook the chicken for roughly 1 ½ hours. After 45 minutes or so, check on your coals, you may need to uncover and add some brickettes. Likely 6 to 9 per side, but that depends on the brand or type. Sometimes I add a few wood chips for flavor. When the chicken is done, carefully remove and let sit for 10 minutes. I like to serve this with nice grilled veggies and a rice pilaf or oven browned potatoes. More of grilling whole chickens recipes very soon as we test them to make sure they are just right!
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