The Best Chicken You've Ever Tasted

Hudi Greenberger Recipe By
  • Cooking and Prep: 1 h 10 m
  • Serves: 6
  • No Allergens

Seriously, you’ll be left wondering what that bird was you’ve been eating all your life. This is what chicken was meant to taste like. I made six whole birds for a Lag B’omer barbecue at our shul this year and there wasn’t a morsel left. One of the guys is still talking about it every time he sees me — three months later! The breast is so juicy you’ll think it’s a leg!

Ingredients (7)

Main ingredients

Start Cooking

Images:

Prepare the Chicken

  1. At least two and up to 24 hours before grilling (the longer the better), salt your chicken and place in the refrigerator, uncovered, preferably in a roasting pan with a raised rack so airflow can get underneath as well.

  2. Take your chicken out of the fridge about two hours before you plan to grill so that it can reach room temperature. This ensures a more even doneness throughout. If the center is cold to start, it will take longer to cook, which means the outer layers will burn before the inside is cooked properly.

  3. Prep your chicken for grilling: If your butcher ties the legs together with a piece of skin or twine, cut it to let the legs loose. Chop herbs if using fresh (highly recommended). Mix herbs and spices and coat chicken. Get your grill super hot (this is important for a great sear).

  4. Place chicken on the grill wing side up. Close the lid and turn the heat to low. After about 10 minutes peek inside — carefully!! The flames will likely be all over the place, since the fat from the chicken drips down and creates huge flare-ups. Use your cup of water to put these out (make sure fire is still lit when you’re done!).
  5. Close the lid and let the chicken roast for another 15 minutes. Flip. Close the lid and let cook for another 20–25 minutes. Open lid slightly every now and then to check for flare-ups.
  6. Remove from heat and let rest for 10–15 minutes before carving. Make sure you own a large cutting board or serving platter, as it’s best to serve this bird whole and carve at the table for a beautiful presentation.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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