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Steps
1
Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
2
Fold 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.
3
Cover 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.
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Garnish this fresh chicken with a mix of fresh herb sprigs, including thyme, rosemary and marjoram.
Use dental floss or string to tie the drumsticks to the tail.
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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;
*Percent Daily Values are based on a 2,000 calorie diet.
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