Grilled Whole Chicken

Grilled Whole Chicken 4-5 pound whole chicken 1 1/2 teaspoons salt 1 teaspoon pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion *mix spices together, set aside Juice of 1 lime Olive oil For Basting Sauce 1 cup ketchup or barbeque sauce 2 to 3 tablespoons hot sauce (Tapatio or Valentina) 2 tablespoons chili garlic sauce(Asian) salt and pepper to taste *if you like it a bit sweet, add some honey,brown sugar or agave nectar to taste. *Mix sauce together and set aside. Clean out the chicken. Using kitchen shears or boning knife,carefully remove the backbone from chicken to flatten. Press down with the palm of your hand so it lays flat. Season the chicken generously with spice blend that you mixed. Try to lift skin un breast and season underneath as well. Add lime juice and olive oil and rub into chicken. Set aside. Mix ingredients for basting sauce, set aside. Prepare grill for indirect cooking. One side will be hot(direct heat)and the other side will be the cool side(indirect heat). When grill is ready, place the whole chicken, skin side down on hot side. Grill for 8 to 10 minutes to sear. Flip over and move over to cool side of the grill. Close lid and continue cooking for 35 to 40 minutes. You can start basting the chicken after 30 minutes. I baste it a few times, making sure you close the lid in between basting. After 40 to 45 minutes, I like to start checking the internal temperature and rotate the thickest part of the chicken closest to the hot side.Once chicken reaches internal temperature of165 degrees F, place skin side down on hot side just for a minute. Remove from grill and tent with foil paper for 10 minutes before serving. Yields 6 servings.