Whole Grilled Chicken With Bourbon Bbq Sauce

1. 1

   Salt and pepper your bird liberally. Light the grill so that you have one hot side and one cool. I leave one burner completely off, with the other on medium heat. Place the bird, breast up, on the cool side. Cover the grill and let it be for about 45 minutes (depending on how hot your grill is).

2. 2

   Meanwhile you can start the sauce. Mix all the remaining ingredients in a saucepan and simmer, uncovered and stirring occasionally for at least a half hour (or until the desired thickness). The sauce can be made ahead.

3. 3

   Once the chicken is at 140F, flip it skin side down for about 10 minutes to crisp it up. Then carefully turn it back onto its back. This is all done on the cool side of the grill. Don't stress out if some of the skin breaks, you're going to layer sauce on it now. Paint a thin layer onto the chicken, and try to get it in all the little nooks and crannies. Cover the grill. Continue doing this every 5 minutes or so (when the bbq layer has dried) until the chicken reaches 160F. This could take 20-30 minutes depending on your heat and bird size.

4. 4

   Be sure to present your chicken whole when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.