Wow I have a hankering for some really good grill roasted
chicken, the melt in your mouth variety with some fresh homemade
salsa slathered right on top. Just seems that we never have time
during the lazy days of summer to everything done. You know, you
have to mow the grass, weed the garden and if you're lucky
harvest a bounty of fresh produce from your own little truck
farm.
Now you expect me to cook supper too? It's time to tell you my
secret and go hunting for my favorite "yard bird", Capt'n
Salsa's Grill Roasted Yard Bird, to be exact.
Yes.
Delicious golden brown moist and tender some of the best melt in
your mouth grill roasted chicken you will ever eat. Now, don't
let the hunting phrase concern you. The extent of hunting
chicken for me is looking for a big plump 3½ to 4 pounder at the
local grocery or meat market. I always bag my limit of two
because it is just as easy to cook two at the same time to
guarantee some leftovers...
"Come on, Capt'n Salsa, quit beating around the bushes and just
give us the recipe!"
Oh, Okay.
Capt'n Salsa's Grill Roasted Yard bird is so easy you will
probably laugh. Of course it goes with out saying you need to
rinse the chicken in cold water before you cook it. All you are
going to need is a generous amount of Lemon Pepper Seasoning.
Mix up a solution of 1 part vegetable oil with 4 parts of Apple
Cider Vinegar, remember that's the brown vinegar, together in a
squirt bottle, an empty syrup bottle will do just fine.
Now we are going to cook our grilled chicken whole on your
favorite charcoal or 2 burner gas grill using the "indirect
heat" method. Your grill needs a lid that will close, too. Most
of the time now I just use the gas grill, heating the grill with
both burners, then turn one of them totally off, yes, off and
the other burner turn it all the way down to low.
I'm getting a little ahead of myself. Preheat your choice of
grills. Then rinse and clean the birds. Now hose down the
chicken with the mixture of oil and vinegar using the squirt
bottle and sprinkle a generous portion of Lemon Pepper Seasoning
all over the chicken. Don't forget the body cavity.
Place the chicken breast side up on the grill away from the heat
source, above the burner that is turned off, indirect heat
method remember. Squirt a little more oil and vinegar into the
cavity of the chicken until it "overflows." Now close the lid.
You want a low to medium low heat level. The objective is to
take at least 2 to 2 ½ hours to cook the chicken, nice and slow.
Don't worry after a couple of times you will have it "down to a
science" and know what works best for you.
Once you have your chicken on the grill go mow the grass or work
in your garden for the next 2 to 2 ½ hours without even looking
at the birds...well, if you insist on looking after about an
hour, you can raise the lid and give the birds a good squirt of
the oil and vinegar solution...Now, close that lid and get back
to work...ggg.
You will know the chicken is done by grabbing the tip of one of
the legs with a paper towel, careful it will be hot, and gently
twist the leg bone in a circle. If the leg bone easily breaks
free at the joint, the chicken is done - a beautiful golden
brown, moist and tender every time.
Easy huh?
Place the chicken on the grill, mow the grass and when you are
finished with your yard you have Capt'n Salsa's Grill Roasted
Chicken make that Yard Bird! Serve it up with one of your
favorite homemade salsa recipes.
Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap
it all up in a warm tortilla, complete with your favorite thirst
quenching beverage and you will marvel about how great your yard
looks.
Imagine. Mowing the grass and cooking supper all at the same
time...Enjoy!
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