I have made chicken this way numerous time. One thing I do is buy those cheap aluminum pies pans in like the dollar stores. I set the chicken on the beer holder rack thing in that, on the grate of a charcoal grille. I also pour some beer in the pan just enough to keep some fluid in it while chicken cooks. Also I think something that is important. On a charcoal grille get the coals good and hot, only around the outside perimeter of the grille. Leave the coals on the outside so that the chicken sets in the pan in the middle. That way it does not get over done. I have found at least an hour cooking this way for each lb. chicken you cook. Seasoning is up to what you like, me the more the better. I coat the chick in olive olive then softened butter and season it up. Fridge it for a while, then stick it on the grille and walk away, of course with the lid on..if it will fit. Gotta be careful your chicken isnt too big. Then when it looks done just check it with a meat thermometer,to be safe. Good stuff!
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