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2 roasting chickens, 3
lbs (1.5 kg) each,
washed, patted dry,
backbone removed with a
sharp knife, then
flatteened by pressing
down on the back 2
2 tbsp Bertolli Olive
Oil 30 mL
1 tsp each paprika, chili
powder and dried oregano
leaves, blended 5 mL
1 cup Hellmann's Real
Mayonnaise 250 mL
2 tsp white wine vinegar
10 mL
1 tbsp each prepared
horseradish and lemon
juice 15 mL
1 tsp hot pepper sauce 5
mL
1/4 tsp each pepper
and salt 1 mL
10
Preheat the grill to medium-high. Rub the oil and then the spice
mixture evenly over both chickens. Place the chicken on the grill
with the bones facing down and the meat facing up. Shut off the
burner directly under the chicken, or if you’re cooking over coals,
move the coals to one side. Cover and cook the chicken with
indirect heat until an internal temperature reaches 180° F (82° C),
about 1 to 1-1/2 hours.
In a small bowl, combine the mayonnaise, vinegar, horseradish,
lemon juice, hot pepper sauce, pepper and salt. Serve the chicken
with creamy barbecue sauce on the side.
2 roasting chickens, 3
lbs (1.5 kg) each,
washed, patted dry,
backbone removed with a
sharp knife, then
flatteened by pressing
down on the back 2
2 tbsp Bertolli Olive
Oil 30 mL
1 tsp each paprika, chili
powder and dried oregano
leaves, blended 5 mL
1 cup Hellmann's Real
Mayonnaise 250 mL
2 tsp white wine vinegar
10 mL
1 tbsp each prepared
horseradish and lemon
juice 15 mL
1 tsp hot pepper sauce 5
mL
1/4 tsp each pepper
and salt 1 mL
10
Preheat the grill to medium-high. Rub the oil and then the spice
mixture evenly over both chickens. Place the chicken on the grill
with the bones facing down and the meat facing up. Shut off the
burner directly under the chicken, or if you’re cooking over coals,
move the coals to one side. Cover and cook the chicken with
indirect heat until an internal temperature reaches 180° F (82° C),
about 1 to 1-1/2 hours.
In a small bowl, combine the mayonnaise, vinegar, horseradish,
lemon juice, hot pepper sauce, pepper and salt. Serve the chicken
with creamy barbecue sauce on the side.
