Grill Skills: Roasting the Perfect Chicken on the Grill
Here at Kalamazoo we love to grill all year round. Nothing compares to the flavor or heat a grill can deliver. As the cold winter months drag on, there’s just something about a warm, crispy, roast chicken, shared with friends and family that provides the ultimate comfort. Grillmaster Russ has come up with his top tips on how to roast the perfect chicken on the grill. He covers everything from the optimal indirect cooking temperature, to how to achieve crispy, golden brown skin while maintaining a moist, juicy interior. He also provides an instructional video to walk you through the process step-by-step. Click here for Russ’s tips.
We also love Jamie Oliver’s Roast Chicken with Mixed Mushroom Stuffing recipe. It’s perfect for the grill. Simply setup the grill for indirect cooking rather than working in the oven. We suggest starting at 400°F. To crisp up the skin, and replicate the initial 475°F temp specified in Jamie’s recipe, throw a handful of wood chips on the fire when you first place the chicken in the indirect cooking zone. The added fire from the wood chips will lend flavor, provide a burst of heat, and then quickly die down.
Photo credit: David Loftus, Jamieoliver.com