Preparation time: 25 min
Cooking time: 1 h
Output: 4 to 6 servings
Cooking time: 1 h
Output: 4 to 6 servings
Preparation
1.
Preheat the grill, setting the burners on medium.
Montreal steak seasoning
1.
In a coffee grinder or mortar, crush the peppercorns, coriander, and dill with the pepper flakes. Add the remaining ingredients and stir to combine.
Chicken
1.
In a bowl, combine the butter with 15 ml (1 tablespoon) of the spice mixture. Keep the remaining seasoning in an airtight container for other uses.
2.
With your fingers, gently loosen the skin from the breast and legs of the chicken, without tearing it. Spread the butter and spice mixture evenly under the skin.
3.
Insert a spit rod through the chicken. Attach the ends of the chicken legs together with the rod and install it in the grill. Place a disposable aluminum baking dish under the chicken to catch the drippings and to avoid direct contact with the flame.
4.
Roast for about 1 hour or until a thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F).
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-You can use the store-bought Montreal Steak Seasoning or simply replace them with 5 ml (1 teaspoon) of salt and pepper. -Use the infrared cooking if available on your grill. Be careful, cooking will be faster. |
