03-10-2005, 05:50 AM
GRILLED STUFFED CHICKEN
Thaw the chicken (2 1/2 - 3 lb.) and rub it inside and out with the following mixture:
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
1 Tbs. salt
1/2 tsp garlic powder
1/2 tsp. onion powder
1/4 tsp. ground bay
1/4 tsp. ground thyme
1/4 tsp. rubbed sage
1/4 tsp. fresh ground black pepper
Stuff the inside lightly with:
1 small onion
1 small apple
1 stalk celery & leaves, coarsely chopped
Place on a rack over a shallow pan and put in the grill, preheated to 350 degrees. Add 1/4" water to the pan so that the first juices to hit won't burn. The bird should be golden brown and 160 degrees in the thickest part of the thigh in 45-55 minutes. Take out and let it sit for 10 minutes before carving. Try not to grab all the delicious, crispy skin for yourself.
Thaw the chicken (2 1/2 - 3 lb.) and rub it inside and out with the following mixture:
1 Tbs. salt 1/2 tsp garlic powder 1/2 tsp. onion powder 1/4 tsp. ground bay 1/4 tsp. ground thyme 1/4 tsp. rubbed sage 1/4 tsp. fresh ground black pepper Stuff the inside lightly with:
1 small onion 1 small apple 1 stalk celery & leaves, coarsely chopped Place on a rack over a shallow pan and put in the grill, preheated to 350 degrees. Add 1/4" water to the pan so that the first juices to hit won't burn. The bird should be golden brown and 160 degrees in the thickest part of the thigh in 45-55 minutes. Take out and let it sit for 10 minutes before carving. Try not to grab all the delicious, crispy skin for yourself.