Grilled Chicken with Rosemary and Thyme
Total cooking time: 1 hour
1 4-pound roaster chicken (remove neck & giblets)
2 Tbsp. fresh rosemary
1 Tbsp. fresh thyme
1 tub Knorr's Homestyle Chicken Stock
1/2 tsp ground black pepper
1/2 tsp paprika
1. Preheat your grill for indirect grilling. For me, I have a gas grill with four burners, so I turned on two of the burners to medium-high, until it was preheated to about 350 degrees. If you have a charcoal grill, stack them on one side of the grill.
2. Cut up the back of the chicken with a pair of kitchen shears. You could also go the full way to butterfly the chicken, but I just cut it and left it at that.
3. Chop the rosemary and thyme, and mix them in a small bowl with the chicken stock.
4. Loosen the skin from the chicken around the breast and thighs. Rub half of the herb mixture under the skin of the chicken and half of the herb mixture over the skin of the chicken.
5. Sprinkle with paprika and pepper.
6. Place the chicken on the grill over the heat breast side down and cook for 8 minutes. Turn over and cook 8 more minutes. Move the chicken to the indirect heat side of the grill and cook for 45 minutes, or until it reaches 165 degrees (measure with a meat thermometer inserted into the meatiest part of the thigh)
7. Remove from grill and serve! Yum!