I picked up a case of chickens from Zaycon Foods the other day. It was a 36 pound case with 10 whole chickens. Average weight
was about 3.5 pounds. This morning I removed the backbone and then split the chicken in half. It was marinated in a bath of
buttermilk for about 6 hours. I gave it a light coat of spray canola oil and seasoned it with Savor Spices Way Out West.
I fired up the Weber with lump charcoal and once up to temperature I put the chicken on and added 1 chunk of cherry wood. I am
also using the drip n griddle under the chicken.
Added some yellow and zucchini squash to the grill when the chicken hit 145 internal temperature. I am using one of my
firewires to cook them with. I seasoned them California Garlic Pepper and hit them with a little EVOO.
Chicken and veggies are done.
My plate!
Chicken was crisp, juicy and with a nice light smoke flavor. The veggies had just the right amount of crunch and weren’t too smoky.
I have a tendency with squash to get it too smoky. Total cook time was 1:30 hours at 365.
