For Mother’s Day, we were lucky to visit my parents and stop by the farm for eggs and a whole chicken. Moving Meadows Farm is a local hangout at the weekly farmer’s market, and my parents have come to know them fairly well. They were awesome enough to let us stop by Mother’s Day morning, and it was very much worth the trip. The fresh eggs and chicken really added to the food enjoyment for the day.
Cut the spine out of the chicken with a kitchen shears and flatten on a cutting board or plate.
Rub the dry spice rub on the chicken on all sides.
While the chicken rests, heat up your charcoal (I love my chimney) and line the outside of the grill.
Once grill is heated, place the bird face-side up on the grill and cook, closed, for 15 minutes per side.
After two full rotations, check the bird’s internal temperature. If it has reached 130ºF, slather on the barbecue sauce (if not, continue to rotate and check every few minutes). Every 5 minutes flip the bird and continue to brush with sauce.
Once the bird has reached 160ºF (about 20-25 minutes), allow the bird to rest 10 minutes tented, and then carve and serve.