New England–Style Wood Grilled Chicken
Young chickens, up to 4 pounds, tend to be sweeter and juicer than big ones, and have less fat.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 35 minutesDifficulty: Medium
- Hickory or apple wood chunks and/or wood chips
- 1½ cups cider
- ½ stick sweet butter
- 1 chicken (4–5 lbs.), whole
- Salt and pepper
- 2 lemons cut in half
- 4 thyme sprigs
- Prepare grill with banked coals on one side, a water pan in the empty space, and presoaked chips for smoking.
- Bring the cider to a boil and reduce to 1 cup. Add the butter. Remove from heat.
- Sprinkle the chicken inside and out with salt and pepper. Place lemon halves and thyme sprigs inside cavity of chicken.
- Sear over hot embers. Move to indirect heat for up to 2 hours. Baste every 10 minutes with the cider/butter mixture.
- Let the chicken rest on a warm platter for 15 minutes. Carve and serve.