That Smokin' Lemon Chicken
1 roasting chicken, 4 to 5 pounds
2 lemons, each pricked 20 times with a fork or knife
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
Prepare a fire in a charcoal grill.
Place the lemons inside the body cavity of the chicken. Truss the
chicken with cotton string, tying its legs together securely. Rub
the chicken with the olive oil and season inside and out with salt
and pepper.
When the coals are medium hot, push them to one side; place a drip
pan in the center of the fuel bed.
Place the chicken on the cooking rack over the drip pan. Cover the
grill and open all the vents.
Cook the chicken for about 1 hour and 15 minutes, or until the
juices run clear when a knife is inserted between the thigh and the
breast; add a handful of additional coals halfway through the
cooking time.
Transfer the chicken to a carving board and cover it loosely with
foil. Let it stand for 10 minutes, then carve the bird into serving
pieces. Serves 4 to 6 |