Whole Grilled Chicken

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Cook by Color is a collaboration– Nick cooks just as much as I do. We love to be in the kitchen together, getting creative, listening to music and of course, eating! This is Nick’s method for crispy skin, and tender meat is absolutely flawless and it’ll only take 10 hands-on minutes. ⁣

We make a whole grilled chicken once a week and it feeds us in so many ways. Using a whole chicken is a different experience than parts and pieces. So, obviously it FEEDS us, on average of 5 meals. Then the bones get used for broth, which’ll nourish us again. I got this chicken from a pasture raised poultry farm outside Portland called @marionacres which makes me feel grateful, connected and feeds my purpose to support sustainable agriculture. ⁣

I don’t buy pastured protein all the time. I do what I can with what’s accessible and in my budget. It is important to me to advocate for better quality meat, and support farmers that do good work for the environment and the animals. If nothing else, following their social media accounts has taught me a lot and opened the door to allow me to understand more about the politics of food. I talk more about this over @cookbycolor. I am happy to answer any questions, just post them below! ⁣

Ingredients⁣

(1) 4 pound chicken⁣
¼ cup ghee⁣
1.5 Tbsp kosher salt⁣
1.5 tsp. aleppo pepper *
1 tsp. dried oregano⁣
1 tsp dried thyme⁣
¼ tsp onion powder⁣
¼ tsp garlic powder⁣

BUTTERFLY the chicken by cutting the back bone out with kitchen shears and lay it flat. You can also ask the butcher to do this for you (but be sure to keep the backbone for broth!)⁣

PAT the entire chicken very dry with a paper towel.⁣

PREHEAT the barbecue to cook over low indirect heat by turning the outside burners on low, and leaving the middle burner off.

MIX salt and spices together in bowl.⁣

COAT the ghee evenly all over the chicken skin. ⁣

SPRINKLE the seasoning evenly over the ghee-covered chicken. ⁣

PLACE the chicken over the middle burner, set a timer for 45 minutes, keeping it covered until then. ⁣

REMOVE the chicken once the skin is crispy and the internal temperature is 165 degrees.