Grilled Whole Chicken with Herbs

 

8

medium green onions, chopped (1/2 cup)

2

tablespoons chopped fresh rosemary leaves

2

tablespoons chopped fresh flat-leaf parsley

2

tablespoons lemon juice

1

teaspoon salt

1/2

teaspoon pepper

1

clove garlic, finely chopped

2

1/2-to 3-pound whole broiler-fryer chicken

• 1 If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• 2 Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer 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 or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.