Grilled Chicken (or Turkey) with Herb Rub
Of course you can cook this chicken in the oven at high heat or on a gas grill, but cooking with briquettes or wood is really the way to go. I love using mesquite or oak if it is around. That is the smell you get when driving up to Mustard's restaurant in Oakville!
- 1 whole chicken, about 3 1/2 pounds
- Salt (preferably kosher or sea salt) and freshly ground pepper
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup Napa Valley Meritage Herb Rub
Rinse and dry the chicken, including the cavity. Whisk together the oil, vinegar, and Napa Valley Meritage Herb Rub. Place the chicken in a ziplock bag and pour the olive oil marinade over it. Close the bag and shake and massage it so the chicken is completely covered with marinade, including the cavity. The chicken can be grilled immediately but is noticeably better if you allow it to marinate for a couple of hours or overnight in the refrigerator.
Light approximately 55-60 charcoal briquettes. When they are covered with a light gray ash, separate the pile in half and move each pile to opposite sides of the grill. Put cooking grate in place and place chicken in the middle. Cover the grill, making sure the top and bottom vents are completely open. After an hour, check the chicken with a meat thermometer inserted into the fleshy part of the thigh; when it registers 170 deg. F the chicken is done-usually between 1 and 1 1/2 hours. Remove from grill, tent loosely with foil, and allow to rest for 10 minutes before carving.