California Contemporary Grilled Roaster Recipe
- 1 x Fresh roasting chicken - (5 to 7 lbs) (such as a Perdue Oven Stuffer)
- 1 Tbsp. Asian chili-garlic paste - (to 2 tbspns)
- 1/2 tsp Pumpkin pie spice
- 2 Tbsp. Prepared salad dressing made with champagne vinegar or possibly white wine vinegar Salt Grnd pepper
- 1 x Orange halved, (optional)
- 1 Tbsp. Asian chili-garlic paste
- 2 Tbsp. Prepared salad dressing made with champagne vinegar or possibly white wine vinegar
- 1 x Red bell pepper
- 1 x Yellow bell pepper
- 2 med Onions
- 1 sm Zucchini Salt Grnd pepper
- To prepare chicken: Preheat charcoal or possibly gas grill for indirect cooking.
- If using a gas grill, follow manufacturer's directions.
- If using a covered charcoal grill, open all vents and prepare coals at least 30 min before grilling.
- When coals are medium-warm (you can hold your hand over them 3 to 4 seconds) and covered with gray ash, place drip pan in center in bottom of grill.
- Arrange 20 to 25 warm coals at either end of drip pan.
- Remove giblets and rinse chicken inside and out; pat chicken dry.
- Save giblets for another use.
- In small bowl, combine chili-garlic paste, pumpkin pie spice and salad dressing.
- Rub bird inside and out with mix.
- Season with salt and pepper to taste, being careful not to rub seasonings on chicken's pop-up thermometer.
- Place orange halves in cavity.
- Place roaster, breast-side up, on grill over drip pan.
- Add in more coals to the grill as needed to maintain constant heat.
- Grill 2 to 2 1/2 hrs till thermometer pops up and juices run clear when thigh is pierced.
- A meat thermometer inserted in thickest part of thigh should register 180 degrees.
- Remove and throw away pop-up thermometer before carving.
- When chicken is almost cooked through, prepare vegetables: In large bowl, combine chili-garlic paste and salad dressing.
- Seed bell peppers; cut into wide strips.
- Peel and quarter onions.
- Trim zucchini; slice lengthwise into 1/4-inch thick slices.
- Add in vegetables to bowl; toss to coat with chili-garlic mix.
- During last 10 min of grilling time for roaster, drain vegetables and place on grill rack; grill till done.
- Yield: 4 servings.
fresh roasting chicken, asian chiligarlic, vinegar, orange halved, asian chiligarlic, vinegar, red bell pepper, yellow bell pepper, onions, salt
Taken from cookeatshare.com/recipes/california-contemporary-grilled-roaster-97953 (may not work)