Ingredients
8
medium green onions, chopped (1/2 cup)
2
tablespoons chopped fresh rosemary leaves
2
tablespoons chopped fresh flat-leaf parsley
2
tablespoons lemon juice
1
teaspoon salt
1/2
teaspoon pepper
1
clove garlic, finely chopped
2
1/2-to 3-pound whole broiler-fryer chicken
Preparation
If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.
