Grilled To Taste Whole Bird

• One broiler chicken - 1.5 - 2 pounds or larger (larger bird will take more time on the grill)
• olive oil
• lemon juice or a lemon cut into wedges
• your choice of herbs 1- 2 tablespoons each: spanish paprika, rosemary, rubbed sage, parsley, salt and pepper, savory, thyme. If you like it simple, stick to one herb or even just salt and pepper. Try paprika and poultry seasoning. Sometimes I use Cajun spices!
• The idea is to have fun and use herbs or spices you enjoy.

1. Get your grill going. Set to 300 degrees or low medium.
2. Take broiler from package, clean and remove pack of innards. Pat bird dry with paper towels.
3. rub lemon juice all over
4. Rub olive oil all over
5. Rub with your choice of herbs.
6. Place oiled and herbed bird on the center of your grill, close the cover and walk away. It will sizzle and smoke a bit. Ignore!
7. Do not open grill during first 30 minutes, unless you feel necessary to lower temp.
8. Check bird after 30 minutes. Allow more time for a bird over 2.5 pounds.
9. When done, the leg will move freely, as in roasting. You may also cut into the bird near the bone to make sure no pink flesh remains.
10. Serve with lemon wedges.
11. * my husband makes this with duck after removing most of the fat. It is excellent.

larger, olive oil, lemon juice, your choice, herbs

Taken from www.epicurious.com/recipes/member/views/grilled-to-taste-whole-bird-1204469 (may not work)