Simple Smoke-Roasted Whole Chicken

1. 1

   In a small bowl, combine the herbs, garlic, oil, pepper flakes, salt and pepper, and mix well.

2. 2

   Starting at the tip of the breastbone, loosen the skin from the breasts of the chickens, being careful not to tear the skin.

3. 3

   Gently rub the herb mixture under the skin.

4. 4

   Rub the outside of the chickens with any remaining mixture and sprinkle with additional salt and pepper if desired.

5. 5

   In a covered grill, build a small fire to one side, making sure that all the wood or charcoal becomes engulfed in flames.

6. 6

   When the flames die down, and you are left with flickering coals, place the chickens on the grill over the side without fire.

7. 7

   It is important that the chickens do not come in contact with the flames at any time during cooking.

8. 8

   Cover the grill, vent slightly and cook, checking the fire every 20 minutes or so and adding a bit more fuel as necessary to keep the fire going, for about 2 hours.

9. 9

   Check the chickens for doneness by piercing a thigh with a fork.

10. 10

    When the juices run clear, the birds are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.