This is truly a family-friendly recipe. Grab the kids and jump in the hot tub or pool--or just run through the sprinkler--while this little fryer is on the grill.
Grilled Herb Chicken
- Prep Time 10 min
- Total 2 hr 40 min
- Servings 6
- Ingredients 5
Ingredients
- 3- to 3 1/2-pounds whole broiler-fryer chicken
- 2 tablespoons butter or margarine, melted
- 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
Instructions
-
Step1Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
-
Step2Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
-
Step3Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.
Nutrition
250
Calories
16 g
Total Fat
27 g
Protein
0g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 145
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 100 mg
- Potassium
- 220 mg
- Total Carbohydrate
- 0g
- Dietary Fiber
- 0g
- Protein
- 27 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
4 Lean Meat; 1/2 Fat;Tips from the Betty Crocker Kitchens
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