Whole Barbecued Chicken

photo by:kraft

Nothing says summer like chicken on the grill! This tasty version features a delicious barbecue sauce glaze, flavored with lemon juice and Italian seasoning, for the perfe...read more

time

prep:

10 min

total:

2 hr 10 min

servings

total:

12 servings

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What You Need

whole chickens (3 lb. each)

small lemons, cut in half

cup KRAFT Original Barbecue Sauce

tsp. Italian seasoning

cloves garlic, peeled

Make It

HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

TRIM and discard excess fat from chickens. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well. Place 2 each lemon halves and garlic cloves inside each chicken cavity.

PLACE chickens, breast-sides up, on grate over unlit area; cover. Grill 1-1/2 to 2 hours or until chicken is done (165°F), turning and brushing occasionally with sauce for the last 20 min. Remove and discard lemon halves and garlic from chickens before serving.

Kraft Kitchens Tips

Special Extra

Garnish with additional lemons and roasted garlic. Lemon wedges can be grilled for 5 min. alongside chicken to bring out their sweetness.

Substitute

Substitute 1 large chicken (4 to 5 lb.) for the 2 smaller chickens. Grill 1 hour 45 min. to 2 hours or until chicken is done (165°F). Makes 10 servings.

How to Grill on a Charcoal Grill

Carefully arrange hot coals evenly around side of charcoal grate. Place drip pan in center of grate; fill with 1 cup water. Place cooking grate over coals. Place chicken on grate centered over drip pan. Cover grill with lid. Grill as directed.

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artross

posted:7/20/2004

I have been roasting chickens like this 4 to 5 lbs for over 30 years....also try stuffing with apples, or onions..or both...I also use fresh herbs a few sprigs of rosemary in the cavity and outside under the wings with the onions or cinamon and nut meg with the apples is so yummy...Ialso smash garlic cloves and slide under the skin over the brest and hips of the bird....rub the skin with olive oil and dust with garlic powder, cumin and chili powder and you will have the most moist bird ..with the crunchiest skin...you ever have tasted...i cook on gas or charcoal or the oven for 2 hrs and 45 min to 3 hrs at 300 to 320 deg F.......the apples..onions..or lemons inside the bird give not only flavor but infuse moisture so not even the breast meat dries out ....it is all falling off the bone and so very moist and tasty...try it and you shall see....

valenciaa

posted:7/14/2004

Hi that is the way bake my Lemon chicken. I don't grill it, but bake it. I love the lemon taste and I use 4 large lemon and I cut 2 the lemon in quarter and put it insidie the 2 checken and juice the other 2 lemon and put the juice under the skin to get the favorite of the chicken. you don't really need the garlic so people don't like garlic so I don't use it sometime. But when I do grill the lemon Chicken, I do do it the way the recipes stated. don't use garlic sometime.

Cindy Alarcon

posted:7/13/2004

We made this chicken on the 4th of July and it was wonderful!

Libby220

posted:6/28/2004

This was the best barbecued chicken I (or I should say my husband) have ever made. The kids loved it and it was really easy to make!

a cook

posted:5/30/2004

THIS IS THE BEST CHICKEN I HAVE EVER EATEN.