Lemon and Garlic Grilled Chicken

 

I love to fire up the grill when it's hot outside rather than heating up the house to fix dinner.  This recipe is perfect for those nights or weekends that you have a crowd to please.

1 whole chicken (about 5 lbs)

1 lemon

1 small bunch fresh thyme

6 garlic cloves

1 tsp salt

1/2 tsp cracked black pepper

2 Tbsp olive oil

Fire up your gas grill for indirect grilling over medium heat. 

Remove giblets and neck from chicken.  Rinse the chicken with cold water and then pat dry with paper towel.

Zest 2 tsp of lemon peel from the lemon and then cut it into quarters and set aside. 

Chop enough thyme to equal 1 tsp and set aside the remaining sprigs.

Peel and press two garlic cloves into a cup. Peel the remaining cloves and set aside.

Combine pressed garlic with lemon zest, chopped thyme, salt and pepper.

Place lemon quarters, whole garlic cloves, and thyme sprigs inside cavity of chicken.  

Add olive oil to the lemon mixture and then rub it on the outside of the chicken. 

Loosely tie the legs together and fold the wing tips under the back of the chicken.  Place it on the grill breast side up.  

Cover the grill and cook the chicken for about 75 minutes or until the juices run clear. 

If you're missing desired grill marks or crispy skin, fire up your grill and let your chicken spend a few minutes crisping up before moving it to a platter to stand for 10 minutes to set the juices.