GRILLED HERB CHICKEN

Grilled Herb Chicken image

This is truly a family-friendly recipe. Grab the kids and jump in the hot tub or pool--or just run through the sprinkler--while this little fryer is on the grill.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h40m

Yield 6

Number Of Ingredients 5

Previous Next

Ingredients

3- to 3 1/2-pounds whole broiler-fryer chicken
2 tablespoons butter or margarine, melted
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
1 teaspoon chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

Steps:

Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.

Nutrition Facts : Calories 250, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 100 mg