After cutting the whole chicken into pieces, I marinated it in Sierra Nevada Pale Ale, Worcestershire sauce, Tabasco, fresh pressed garlic, cracked pepper, and coarse sea salt for about 3 hours in the refrigerator.
I concentrated a hot fire in the center of the grill, leaving plenty of room for a cooler perimeter. I placed a foil pack of chopped potatoes seasoned with fresh garlic, olive oil, salt, and pepper directly over the hot coals - and chicken parts around the sides.
Within minutes, thick smoke was billowing out of the vent holes. A very good sign.
Since this was my first time grilling chicken, I kept a close eye on things. The fire was very hot, and I wanted to make sure nothing burned. After about 10 minutes, the parts were ready to be turned.
Because I can't easily do a visual check on the foil pack, I rely on my nose. When I begin to smell the aroma of potato and garlic, I know it's almost done and move it to the cooler perimeter with tongs.
A few minutes before the meat was done, I basted Stubb's BBQ sauce (spiked with plenty of Tabasco) onto the chicken parts with my brand new basting brush.
The experts say you shouldn't take any chances with poultry, so I checked the temperature with a thermometer. It should be a least 160ºF when done. I took the chicken off the grill at 165ºF.
The potatoes were also done. The olive oil gives them a crispy and flavorful texture.
Is anyone grilling this weekend? I'd love to hear about your triumphs and tragedies. Use the comment form below.
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