by: Kate McMillan
Cook Time
1 hours
Prep Time
5 minutes
Yield
4-6 Servings
Total Time
1 hours
Prep Time
5 minutes
Yield
4-6 Servings
summary
There is something really fun about grilling a whole chicken, and we’ve all tried those delicious “beer can chicken” recipes. Our new double chicken roaster makes it possible to grill two whole chickens at once with a variety of liquids and herbs to produce incredibly moist and juicy chicken infused with great flavor. We’re using white wine, garlic and fresh rosemary here, but experiment with cider or broth and different herbs such as thyme and sage. This white wine chicken recipe roasts two chickens, but you can just cut this in half if you only want to roast one.
ingredients
- 2 (4 lbs. each) whole chickens, giblets and neck removed from cavity
- 1/4 cup olive oil
- 2 tablespoons chopped rosemary, plus 4 whole sprigs
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup white wine (any wine will do!)
- 2 cloves garlic, smashed
directions
- Prepare a grill to medium heat.
- Dry the chickens thoroughly, inside and out. In a small bowl, stir together the olive oil, chopped rosemary, salt, pepper and paprika. Brush the birds all over with this mixture.
- Divide the white wine, garlic and rosemary sprigs into the two circular metal cavities of the double chicken roaster (you may need to cut the sprigs to fit). Stand the chickens upright so that the wine-filled cavities are inside the chickens, using the legs as a tripod to balance each bird.
- Carefully transfer the chickens on the pan to the grill and roast until an instant-read thermometer measures 165°F, about 1 to 1¼ hours. Transfer the roasting pan with chickens to a sheet tray while you allow meat to rest for 15 minutes. (You’ll want to use a sheet tray so that the liquids from the bird don’t run all over your counter.) After the herb grilled chicken has rested, carefully remove from the grill pan, carve and serve.
notes
It really doesn’t matter what type of wine you use—any will do the trick!
Liquid helps to keep the bird moist during cooking.
The best way to master the grill is to get a great instant-read meat thermometer.
Chicken is done when the internal temperature in the thickest part of the bird is 165°F.
It is imperative to let meat rest after cooking to allow the juices to redistribute. Let it rest for at least 15 minutes before carving.
