This is a fabulous recipe from Weber's Time to Grill! It's so hot in Texas right now, we could probably cook the chicken directly on the patio!!! Instead of using a whole chicken, I used 3 chicken breasts halves with ribs. This is a great recipe to have if you have a rosemary plant in the garden. The chicken turns out SO moist & juicy. Even though I don't usually eat the skin, I tried a bite & it was so crisp & flavorful. I hope you try it!
1 T. Worcestershire sauce
1 T. cider vinegar
1 T. finely chopped fresh rosemary leaves
1/2 t. kosher salt
1/4 t. ground black pepper
1 whole chicken, about 4 lbs., giblets & any excess fat removed
In a small bowl whisk the marinade ingredients.
Cut the chicken into six pieces: two breast halves, two whole legs & two wings (remove the wing tips.) Brush each chicken piece on both sides with the marinade. If you have time, marinate the chicken in the refrigerator for as long as 4 hours. If not, you can roast the chicken right away. (I did marinate mine all afternoon.)
Preheat the grill for direct & indirect cooking over medium heat (350-450 degrees).
Grill the chicken pieces, skin side down, over indirect medium heat, with the lid closed as much as possible, until fully cooked, turning once or twice. The breasts & wing pieces will take 30-40 minutes & the whole legs will take 40-50 minutes. During the last minutes of grilling time, move the chicken over direct medium heat & cook until well browned all over, turning once or twice. Remove from the grill & let rest for 3-5 minutes.
I am sharing this recipe with On the Menu Monday at Stonegable & Foodie Friday.