Sunday, July 5, 2009

Sunday Dinner Outdoors

After a day of grocery shopping (2 different stores), a quick and easy dinner on the patio!

Grilled Whole Chicken with Barbecue Sauce

1. Set up grill for indirect grilling*. Rinse 1 whole chicken (4 to 4-1/2 pounds) inside and out, dry thoroughly. Generously season inside and out with coarse salt & freshly ground pepper. Clean and lightly oil the hot grates of the grill.

2. Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 degrees, about 1-1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat).

3. About 15 minutes before chicken is done, brush with 1/2 cup Classic Barbeque Sauce, Let chicken rest 20 minutes before carving.

To compliment this wonderful barbequed chicken, Emeril's Cast-Iron Honey Cornbread bakes right in a cast-iron skillet on your grill in about 15 minutes!

Both of these great recipes can be done outdoors, right on your grill!! Add a nice fresh salad and enjoy this wonderful summer meal!

*Indirect Grilling: Set up the heat source (gas or charcoal) on one side of the grill and place the food on the other, creating more gentle, ovenlike heat that can slow-roast larger cuts of meat until tender.

These recipes and many more can be found in the July/August 2009 issue of Everyday Food!

Check out the "60 Days Of Summer" for more great ideas!!


  1. I have never tried to make anything like cornbread on the grill. Looks delicious!

  2. Elaine - This was a first for me. The cornbread baked up nicely and tasted like heaven. Of course it was slathered with a mix of butter and honey on the top after it was baked and allowed to soak through the bread! Mmmmmm!