Crispy Grilled Whole Chicken

Crispy Grilled Whole Chicken 00:00 Intro 00:11 Spatchcock the chicken 01:39 Salt the chicken 02:55 Make Grilling Glaze 04:15 Grill the Chicken Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie For the glaze: =========== 1 garlic clove, grated on a microplane zester 1 tsp soy sauce 1 tsp pomegranate molasses (or 1/2 tsp balsamic vinegar + 1/2 tsp honey) 1 tsp Dijon mustard 2 Tbsp neutral oil, like grapeseed 1 tsp za’atar In a small bowl using a fork, mix the garlic, soy sauce, pomegranate molasses and mustard. Gradually pour in the oil, whisking constantly until the mixture is smooth and thickened. Stir in the za’atar. If not using right away, whisk before use. Store leftovers in the fridge and use them within a week. For the chicken: ============ A spatchcocked chicken (about 4 Lb) -- if possible buy an air-chilled chicken Neutral oil for the grill and the chicken A day or two before serving, salt the chicken as shown in the video. Coat in a thin layer of the glaze, cover, and refrigerate overnight. (My grilling instructions assume you are grilling on gas) Cover the center of the grill with foil and turn all burners on high. Cover the grill with a lid and heat for 15 minutes. Dry the chicken very well with paper towels and coat the skin with about 1 tsp of oil. Remove the foil from the grill. Clean the grill with a grill brush. Hold an oiled paper towel with tongs and brush over the area where you plan to grill 8 times. Place the chicken skin side down on the grill. Cook covered for 15 minutes regulating the heat to avoid flare ups. Keep a close watch and lower the heat under the chicken (or even turn it off) if you get flare ups or if the chicken is burning. Keep the two outer burners on high the whole time. Flip the chicken and turn the heat back up to high for the burner that’s under the chicken. Cook for 15 minutes, regulating the heat as necessary. You want the chicken browning, but not burning, so you’ll likely need to turn down the heat at some point. Flip back onto the skin for the last few minutes of cooking to crisp up the skin. Take the chicken off the heat when the legs reach at least 170F and the breasts reach at least 135F. Really fish around to make sure you found the minimum internal temperature. Here is a video on how to use a thermometer correctly: https://youtu.be/aVs0Wbu686E Leave a thermometer in the coolest part of the breast and check it every 5 minutes. Here are the temperature and hold times for a safe breast: 8 min at 146F, 5 min at 148F, 3 min at 150F. Set the timer as needed once you reach one of these temperatures. For example, if you look at the thermometer after a 10 minute rest and it reads 146, set a timer for 8 minutes. If it’s already 148, set it for 5, etc. The total rest time will be around 15 minutes. If you want to know why the breasts go up so much more than the legs, watch this video: https://youtu.be/3eS3S65Tfao My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie