ROAST CHICKEN ON THE GRILL RECIPES

Steps:

• Prepare your grill by heating it for about 15 minutes on high.
• In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
• Coat the bird with the oil and season with salt and pepper.
• Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
• Put the pan with the bird in it on the grill and close the lid.
• If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
• However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
• I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
• Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
• I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
• Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
• This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
• When the 15 minutes is up, dig in!
• Bon Appetit.

Steps:

• Bring apple juice to a boil in a heavy 3-qt. saucepan. Remove from heat, and stir in bourbon and next 3 ingredients, stirring until sugar and salt are dissolved. Cool completely (about 20 minutes); stir in ice.
• Remove neck and giblets from chicken; reserve for another use. Place chicken and apple juice mixture in a 2-gal. zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 4 hours, turning bag occasionally.
• Remove chicken from brine, discarding brine; pat chicken dry with paper towels. Tie chicken legs together with kitchen string, and tuck chicken wingtips under.
• Whisk together 2 Tbsp. brown sugar and next 2 ingredients in a large bowl. Add apples and next 2 ingredients, tossing to coat. Place mixture in a single layer in a lightly greased shallow roasting pan. Sprinkle with desired amount of kosher salt and freshly ground black pepper. Place chicken, breast side up, on top of apple mixture in pan.
• Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pan over unlit side, and grill, covered with grill lid, 45 minutes. Stir apple mixture. Grill, covered with grill lid, 1 hour and 15 minutes to 1 hour and 20 minutes or until a meat thermometer inserted into chicken thigh registers 165° and vegetables are tender. (Shield after 45 minutes to prevent excessive browning.) Remove from grill, cover chicken and vegetables with foil, and let stand 20 minutes. Transfer chicken to a serving platter. Toss apples and vegetables with pan juices to coat; sprinkle with parsley.