Summer calls for chicken on the grill but sometimes the best laid plans are thwarted by mother nature. Recently I had the smoker/grill all setup up at 375F for two whole chickens that I spatchcocked (split open for grilling), but thunderstorms rolled in and I was forced to move indoors. The video below chronicles the cook.
The video is pretty self-explanatory but the basic steps are as follows:
Season chicken (whole, or cut the way you want) with olive oil and seasonings. Salt and Pepper will do but any number of rubs/seasoning blends exist that will do a great job. We used Zest Coast Savory Blast this time.
Place chicken on baking sheet or in a baking pan. Cover and cook in 375F degree oven for approximately 45 minutes. Remove from oven, uncover and check temps. Place back into oven uncovered for 15 to 30 minutes longer depending on how much more cooking time is estimated to get to around 175F internal temps.
Shoot for at least 165 in the white meat and 170-175 in the dark meat for safety. I have seen vendors call for cooking their product (chicken) to 180. I believe this is to ensure the "clear juice" effect. Juices do not have to be clear for the meat to be done.
Cap'n Tip: So the whole key to successful grilling is the proper "cook to" temperatures. Chicken is tricky in that the dark and white meats cook differently and have slightly different doneness temps. So you gotta have a quality quick read thermometer. We use the Thermapen® Mk4