Grilled Chicken

Some of the best food is simple food. Two or three ingredients, simply seasoned so the flavor of that food speaks for it self. Julia Child said she could tell if some one was a good cook by how the cook made a roast chicken. My roast chicken will be another post. Today I grill a chicken. 

This is my go to simple seasoning,"Jane's Crazy Mixed up Salt" Sorry about the picture quality. You may see it in the original package (the right) and the Pink since Jane is supporting breast cancer research. I had trouble finding it in the new package.

http://www.janeskrazy.com/

So this is a $5 bird! I took the kitchen scissors and cut down each side of the back bone. After this it easily lays flat on the grill (also works in the oven) this allows for faster cooking.

It looks like this on the back side now. Season both sides Jane's salt and put on platter. 

I start it on a hot spot on the grill to sear the out side. Watch for flair ups as chicken will drip quite a bit until it is seared nicely holding in the juices. So at this point do not walk away.

This picture shows how the coals are on one side of the Weber. This allows you to rotate the grill, moving the bird away from direct heat. Once it is nicely browned I move it to the side with out coals and cover the grill to cook threw.

Only the tips of the wings got a bit to much color. 

Inside was moist and we had left overs after two adults and a 5 year old ate off it! Not bad for $5, some chunk charcoal, salt and about an hours time.