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Grilled Herb Chicken
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Prep Time:
10 minutes
Total Time:
2 hours 40 minutes
Kid-friendly outdoor recipe - Cook while playing in the sun!
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
Instructions:
  • Position the drip pan underneath the grilling area, and spread the coals along the edge of the firebox. Preheat the coals or gas grill.
  • Gently fold the wings of the chicken across its back so that the tips touch. Secure the drumsticks to the tail with a tie or skewer. Combine butter, thyme, rosemary, and marjoram. Brush half of the herb mixture over the chicken. Place a barbecue meat thermometer into the thickest part of the inside thigh muscle, making sure it doesn't touch the bone.
  • Grill the chicken, breast side up, over low heat, 4 inches from the heat source, for 1 hour 45 minutes to 2 hours 15 minutes. Turn the chicken every 20 minutes, brush with the herb mixture, and cook until the thermometer reads 180°F and the chicken's thigh juice is clear. Let it rest for 15 minutes before carving. Discard any leftover herb mixture.

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