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Complete Idiot’s Guide® to Grilling
by Don Mauer
Prep time: 13 to 15 minutes
Cook time: 2 hours
Serving size: 1/4 chicken
• 1 whole (3- to 3½-lb.) broiler-fryer chicken, split
• 6 TB. onion powder
• 3 TB. fresh-ground black pepper
• 3 TB. granulated sugar
• 3 TB. garlic powder
• 3 TB. ground allspice
• 1 TB. plus 1 tsp. dried thyme, crumbled
• 1 TB. plus 1 tsp. ground cinnamon
• 2 tsp. ground nutmeg
• 1½ tsp. ground cayenne
1. Fire up the grill: On a gas grill: Turn each burner to high and ignite. Cover the grill.
2. Rinse chicken halves under cold water, and pat both sizes dry with paper towels. Set on a foil-covered tray.
3. In a medium mixing bowl, stir together onion powder, pepper, sugar, garlic powder, allspice, thyme, cinnamon, nutmeg, and cayenne until combined. Coat chicken halves all over with seasoning mixture.
4. When the grill's hot, shut off one side and turn the other to its lowest setting. Place chicken halves, skin side up, on the "off" side of the grill. Close the cover, and grill for 1 hour. Open the cover, turn chicken halves over (should now be skin side down), close the cover, and grill for 1 hour. Test thigh for doneness by inserting an instant-read thermometer into thigh's thickest part without touching bone to check for 180°F; about 180°F is okay. Or pull the wing, which should come off easily. Remove chicken from the grill, and let it rest for 10 minutes before serving. Cut each half in chicken half and serve.
Note: A thin membrane between the skin and the flesh holds moisture in the meat while keeping the fat out. So remove the skin from the chicken after cooking, instead of before cooking, to get juicy flavor with less fat.
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