Ingredients
Units
Scale
- 4 - 5 lb. whole chicken
Rub for the Chicken:
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 1/2 tsp. fennel seeds
- 1/2 tsp. paprika
- 3 tbs. olive oil
For the Stuffing:
- 1 cup Italian style breadcrumbs
- 2 cloves of garlic - chopped
- 6 - 8 fresh basil leaves - chopped plus extra to place under the chicken as it cooks.
- 1/4 cup of grated Romano cheese
- Juice of 1 lemon
- 2 - 3 tbs. olive oil
Instructions
- Using a sturdy scissor. You need to cut the backbone out of this bird, it’s not hard. If you have a good pair of kitchen shears you can run it up both sides of the backbone.
- Gently press the chicken down on a cutting board to flatten out the chicken. Place in a large sturdy foil baking pan. Place the chicken on 3 tbs. of olive oil and 4 – 5 fresh basil leaves.
- Combine all the ingredients for the rub in a small bowl and stir. Add the olive oil to make a paste like rub. Gently massage the rub all over the chicken skin.
- Combine all the ingredients for the stuffing in a small bowl. Gently separate the skin from the chicken and using small handfuls of stuffing gently push under the skin.
- Place pan with the chicken on the bbq and close the lid. I use a charcoal bbq so the cooking time may vary according to the grill and the size of the chicken. You are looking to reach 165 degrees F. in the thickest part of the thigh and for the juices to run clear when the chicken is sliced. Let the chicken rest for about 10 minutes before cutting.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Barbecue
