My husband likes to barbecue. One of his favourite things to barbecue is chicken. One of my least favourite things to eat is chicken. You can see how this might be a problem.
The tail end of our week tends to go something like this:
Him: Can I do a roast this weekend?
Him: Can I do a roast chicken.
However, one weekend I must have been tired or not paying attention (that happens) or one glass of wine in and I said, “Sure” with the proviso there were to be no ‘pink bits’ because … Ew!
Now I know he can throw chicken bits on a barbecue and get reasonable results, but I believe there is a special skill involved in cooking a whole chicken perfectly — that means juicy breast meat and super crispy skin. Did the man deliver on his promise? Well, I wouldn’t be writing this recipe if he didn’t.
If you want to do this chicken recipe in an oven, see the note at Step 6 of the method.
Serve with corn on the cob, coleslaw or even a green salad.
FOR THE BUTTER
FOR THE RUB