Butterflying a chicken does speed up the cooking time, but the best part is that you can flip the chicken over skin side down, to finish cooking. The skin has direct contact with the warm cooking grill, turning the skin deep golden, crispy and delicious.
Instructions
- Butterfly your chicken if you haven’t already done so. Lightly coat the chicken all over with olive oil and Weber Barbecue Seasoning.
- Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
- View Grill Skill for setting up your Weber Q for Direct Cooking
- Prepare your barbecue for direct cooking over medium heat (210°C-240°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
- Lightly coat the chicken all over with the olive oil and Weber Seasoning.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken onto the cooking grill, cavity side down (see tip 2). Grill the chicken over direct medium heat, with the lid closed for 40 minutes.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken onto the cooking grill, cavity side down (see tip 2). Grill the chicken over direct medium heat, with the lid closed for 40 minutes.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse turn the control knob(s) to medium (210°C-240°C). Place the chicken onto the cooking grill, cavity side down (see tip 2). Grill the chicken over direct medium heat, with the lid closed for 40 minutes.
- Once the chicken has cooked for 40 minutes, using a spatula and tongs, flip the chicken over, and continue to cook, skin side down for a further 15 minutes or until the chicken is cooked through. To check doneness, insert an instant read thermometer into the thickest part of the breast (not touching bone), ensure that it registers 71°C. Remove the chicken from the barbecue and let rest for 10 to 15 minutes, where the temperature of the chicken will continue to rise to 74°C (the safe doneness temperature for poultry).
- Once the chicken has rested and reached the safe doneness temperature you can carve the chicken and serve.
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