Summer is a great time of year for us, we are getting a fresh whole chicken in our CSA box every other week, but there is no way I am turning my oven on for 5 hours in Virginia in the summertime, the temperature consistently stays at a level of uncomfortable which can only be described as “Satan’s ass crack.” So, after some experimenting, we have developed a few fool-proof methods for cooking whole chickens that keep my kitchen at a tolerable temperature.
- One whole chicken
- BBQ rub
- two peaches or nectarines
- a small onion or scallion
- one tomato
- one jalapeno pepper
- juice of one lime
- fresh herbs: cilantro and parsley work particularly well here
- coconut oil
Start off by seasoning your chicken inside and out with your favorite rub, we don’t personally make all of our own rubs, because other companies have spent plenty of time and effort discovering the perfect ratios so that I don’t have to. After your coals heat up, I want you to divide them up so that the coals are pushed over to each side of the grill with a space in the middle. Weber makes these neat little baskets you can use for this if you have them, but they aren’t necessary.
If you have guessed that we are going to put the chicken in the space between the hot coals so that they dripping chicken fat doesn’t cause flare-ups then probably don’t even need to keep reading…just go fire up that grill.
The bird goes in the middle of the coals breast side down, and we cooked it to about 150-160F before throwing on the ingredients for salsa.
Finely chop the tomato, sprinkle it with a little salt and pepper and the lime juice then set it aside for later. Then slice the peaches, onion, and jalapeno in half and lightly brush with coconut oil, before putting them directly over the coals. Let them cook for a few minutes until they soften and nice grill marks form, this happens pretty quick so don’t wander off. Flip them over and let them cook for another minute or two before pulling them off the grill. By this point your chicken should have also reached an internal temp of at least 165F, which means it is also ready to come off. Chop up the remaining ingredients for your salsa and add in the fresh herbs, the skin should easily pull away from your cooked peaches, it is texturally unappetizing if you leave it on. Now you are ready to eat, we paired our chicken with a nice cool vinegary cucumber salad which turned out to be the perfect refreshing combination on yet another sweltering hot day.