Recipes posted a year ago:
Last weekend we picked up our monthly share of two fresh chickens from our CSP, and I saved one from going into the freezer so that I could roast it on the grill while it was fresh. After kicking around a few ideas, I opted for a simple under-the-skin rub of citrus, herbs, and butter to keep things flavorful and moist. The best part was that it only took about 10 minutes to prep, and the result was fantastic!
Gather Up:
- 1 whole chicken (3 to 4 lbs), thawed
- juice of 1/2 lemon
- juice of 1/2 lime
- 2~3 cloves garlic, pressed or minced (or one huge one like above)
- 3 tbsp pastured butter
- 3/4 tsp dried thyme
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1 tsp sea salt, divided
Preheat the grill to 325 degrees on indirect heat. Mix the citrus juice, butter, herbs, and half of the salt together in a prep bowl until they form a paste.
Starting at the neck opening, use the handle of a wooden spoon to work under the skin of the breasts, until you have loosened it all the way around. Make a small slit in the top of each drumstick and then work the spoon handle into the legs and thighs to loosen the skin on those as well. Pack the butter and herb paste into to the pockets under the skin, reserving about 1 tbsp of the mixture to spread inside the cavity of the bird. Sprinkle the remaining 1/2 tsp of salt over the top.
Insert a meat thermometer or probe into the thickest part of the breast and place the chicken directly on the grill – breast side up. Cook for about 1-1/2 hours, or until the thermometer reads 165 to 170 degrees. This is one of those times where it is extremely handy to have a remote-read thermometer probe.
Tent the bird with foil for about 10 minutes, then carve and serve. If you started with a healthy free-range bird like this one, don’t be afraid to keep the skin on – especially for the wings!
- 1 whole chicken (3 to 4 lbs), thawed
- juice of 1/2 lemon
- juice of 1/2 lime
- 2~3 cloves garlic, pressed or minced (or one huge one like above)
- 3 tbsp pastured butter
- 3/4 tsp dried thyme
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1 tsp sea salt, divided
- Preheat the grill to 325 degrees on indirect heat.
- Mix the citrus juice, butter, herbs, and half of the salt together in a prep bowl until they form a paste.
- Starting at the neck opening, use the handle of a wooden spoon to work under the skin of the breasts, until you have loosened it all the way around. Make a small slit in the top of each drumstick and then work the spoon handle into the legs and thighs to loosen the skin on those as well.
- Pack the butter and herb paste into to the pockets under the skin, reserving about 1 tbsp of the mixture to spread inside the cavity of the bird. Sprinkle the remaining 1/2 tsp of salt over the top.
- Insert a meat thermometer or probe into the thickest part of the breast and place the chicken directly on the grill – breast side up.
- Cook for about 1-1/2 hours, or until the thermometer reads 165 to 170 degrees. This is one of those times where it is extremely handy to have a remote-read thermometer probe.
- Tent the bird with foil for about 10 minutes, then carve and serve. If you started with a healthy free-range bird like this one, don’t be afraid to keep the skin on – especially for the wings!
Purely Primal 
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