Quote:
Originally Posted by the_bird
I love heat-and-sweet. Indirect cooking may be a little bit of a problem just because of timing, we've got a fairly large number of people coming over.
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If you're doing several birds, maybe do a couple of them whole, beer can style. You can start them early, and the great thing is you don't have to babysit them when using indirect heat, freeing you up for other party prep. Once they are done (about 1.5 hours) set them in a warm oven while you conventionally grill the rest.
The only drawback is that people will fight over the beer can chicken!
For straight up grilling over direct heat, I like a marinade. I usually use fresh lemon juice (love my tree!) and olive oil, and whisk in fresh garlic, chopped fresh rosemary, kosher salt, black pepper and a few pinches of red chile flakes. Some finely grated lemon zest is good too. A couple of hours is usually long enough to marinate, if you leave it in too long the acid in the lemon juice will start to "cook" the meat and it may end up dry.
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