Roasted Chicken On Grill Ww Food

ROASTED CHICKEN ON GRILL (WW)

Steps:

• Remove grill rack and preheat grill to medium.
• Soak wood chips in a pan of water for 30 minutes.
• Meanwhile combine next 6 ingredients (rosemary - salt) in a small cup ( I used a saucer).
• With your fingers loosen the skin on the chicken breasts, legs and thighs. Rub herb mixture under the skin and then pull skin back into place.
• Put the lemon wedges, garlic cloves and rosemary sprigs into chicken cavity. Tuck the wings under the chicken and tie the legs together with kitchen string.
• Drain wood chips. If using a gas grill, place the chips in a disposable foil pan wit a few holes poked in and place on a lit burner. If using a charcoal grill, sprinkle chips over the coals. Spray grill rack with Pam and place back on the grill.
• Place chicken breast side up on the cooler portion of the grill. Grill covered without turning for 1 1/2 hours or until meal thermometer registers 180 degrees F. (See note in description if using a charcoal grill).
• Transfer chicken to a cutting board and let stand for 10 minutes before carving.
• Discard ingredients in cavity and cut chicken into 6 servings. If following WW remove skin before eating or add points for the chicken skin.

GRILLED ROAST CHICKEN

Steps:

• Prepare your grill by heating it for about 15 minutes on high.
• In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
• Coat the bird with the oil and season with salt and pepper.
• Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
• Put the pan with the bird in it on the grill and close the lid.
• If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
• However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
• I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
• Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
• I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
• Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
• This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
• When the 15 minutes is up, dig in!
• Bon Appetit.