Step

• 1

  In a small bowl, combine butter, scallions, garlic, minced fresh herbs, 1-1/2 teaspoon of the rub, and lemon juice. Blend well with a wooden spoon.

• 2

  Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.

• 3

  Sprinkle a generous amount of Chicken Rub into the cavity of the chicken.

• 4

  Gently loosen the skin around the chicken breast and slide in a few tablespoons of the herb butter under the skin and cover evenly.

• 5

  Smear outside of chicken with the remaining herb butter.

• 6

  Tuck the chicken wings behind the back. Tie the legs together with butcher’s string.

• 7

  Sprinkle the outside of the chicken with more Chicken Rub and insert sprigs of fresh herbs into the cavity of the chicken if desired.

• 8

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• 9

  Oil the grill grate with vegetable oil. Place the chicken on the grill grate, breast-side up, and close the lid.

• 10

  After chicken has cooked for 1 hour, lift the lid. If chicken is browning too quickly, cover the breast and legs with aluminum foil.

  450 ˚F / 232 ˚C

  01:00

• 11

  Close the lid and continue to roast the chicken until an instant-read meat thermometer inserted into the thickest part registers a temperature of 165℉ (about 15 to 20 minutes more).

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• 12

  Remove chicken from grill and let rest for 5 minutes. Serve. Enjoy!