What is great about grilling a whole chicken is that you not only get a delicious BBQ dinner but you also have plenty of chicken leftover for a few other meals during the week.
So what can you use that leftover chicken for?
Sandwiches and Panini
Add to Pasta
Topping for Pizza
Mexican tacos and enchiladas
How To Grill Chicken The Easy Way
Butterflying the chicken before grilling is an excellent way to cook chicken on the grill.
Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the usually cooking time.
Another benefit is that chicken has two different kinds of meat that are cooked through at two different temperatures. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn’t thoroughly cooked until 165° to 170° F. By opening up the chicken and cooking it flat brings both kinds of meat to the correct temperature at the same time. This method also produces crispy skin, if that is to your likeness.
Weber Video on how to butterfly a chicken.
One 4-pound chicken
1 tablespoon coarse salt
1 tablespoon packed light-brown sugar
1 tablespoon paprika
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
In a small bowl, whisk together the rub ingredients.
Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Remove the wing tips.
Transfer the flattened chicken to a medium baking dish. Spread the rub over the entire chicken. Cover with plastic wrap and refrigerate for several hours before grilling.
Light an outdoor grill and oil the grates.
Grill the chicken, skin side down, over medium heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over low heat until cooked through, about 20 minutes. Use an instant read meat thermometer to check to see if it is cooked through.
Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
Corn on the Cob, Baked Beans and Coleslaw are all good side dishes to serve with BBQ chicken. However, today I made asparagus on the grill and a corn saute because I was in the mood for something a little different.
Grilled Asparagus with Egg Dressing
1 lb asparagus
Salt and pepper to taste
1/4 cup Ranch Dressing, See recipe below.
1 hard-boiled egg, diced
Cut the woody stems from the asparagus and wash well. Dry the asparagus on some paper towels.
Place them on a sheet of heavy-duty foil that has a few holes poked into it. Place the foil on a plate or tray.
Arrange the asparagus in a single layer on the foil. Drizzle with olive oil and sprinkle with salt and pepper.
Place the foil (Do not close the foil – leave flat) with the asparagus on the grill, cover and cook for 6 minutes.
Turn the asparagus, cover and cook until tender, about 6-8 more minutes.
Remove the asparagus to a long plate. Drizzle the ranch dressing across all the center of all the asparagus and sprinkle with the diced egg.
Homemade Ranch Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.
Summer Corn Saute
I like to make an extra portion of this simple and easy corn dish, because leftovers are so handy to add to tacos o r to a stuffing for vegetables.
1 tablespoon unsalted butter
3 cups fresh corn kernels
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped chives
Melt the butter in a medium skillet. Add the corn, salt and pepper; sauté for 3- 4 minutes or until crisp-tender, stirring occasionally.
Sprinkle the corn with chives and serve.