In this post I use the McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade Rub.
1 whole chicken (cleaned) weighing 1.5 kg to 1.8 kg
1 Packet McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade Rub
(It's delicious and has as a spicy kick to it!)
For the Stuffing
5 slices sourdough bread
1 diced onion
1 garlic onion
1 minced garlic clove
1/2 bunch fresh sage (or 1/2 teaspoon dried)
1/2 bunch fresh parsley (or 1/2 teaspoon dried)
1/2 bunch fresh oregano (or teaspoon dried)
1 tablespoon of melted butter
2 teaspoons of your favourite rub
3 tablespoons olive oil
Pinch of salt/pepper
Step one - Use olive oil to rub and coat the entire chicken. Then rub McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade Rub over the entire chicken.
(One packet coats up to 1kg of meat)
Step two - Mix all ingredients together for the stuffing in a bowl
Step three - Stuff your chicken
Are you using a BBQ? Oven? or Pellet Grill? Follow my instructions below -
Charcoal or Gas BBQ
Preheat grill and prepare for indirect cooking.
Cook indirectly for 65-75 minutes with the lid on.
Preheat oven and set to 180c or 160c for fan forced.
Cook for 60-70 minutes.
Always start with the Traeger at 'smoke' with lid open, for around 5 minutes or until the fire starts. Then set the temperature to 375f (190c).
Place the whole chicken directly on the grill and cook with the lid closed.
- Remove chicken from any of the heat sources you use once the internal temperature reaches 165f (75c).
- I use a chimney full of lit charcoal on one side of the BBQ and place my chicken opposite to it (indirect cooking).
- You can use a tray filled with water under the chicken to keep the chicken moist as it cooks if using a charcoal BBQ.
I would love to see your Roast Chicken posts on Instagram. Be sure to tag me Come Grill With Me. Love, Irene XO
This is a sponsored post.