BBQ Chicken, or “yardbird” as my “Big Mama” or Grandmother used to call it, is the staple of any backyard BBQ. When preparing chicken, many people worry about salmonella, which is a bacterium that disrupts the digestive tract. These bacteria can be transferred by un-cleaned hands and utensils. Always wash hands, knives, forks, etc. before handling other items. Chicken, turkey and other poultry need to be cooked thoroughly, but not incinerated. Most bacteria are killed at or about 140°, so cook poultry no higher than 165°. Always use a meat thermometer to measure the temperature of the chicken in the deepest part of the meat. In a whole chicken, the thermometer should be inserted into the skin cavity between the thigh and the breast. Insert the thermometer deep into the meat, but not touching the bone. If you do not have access to a meat thermometer, you might also check by using a knife, fork or skewer and insert it into the thigh meat and check the color of the juices flowing out. They should run clear or light yellow with no pink showing or flowing.

You can prepare chicken several ways prior to cooking it. Remove the bird from the packaging and washing it thoroughly, while removing excess fat and “gunk.” You can butterfly-cut (directly down the spine from tail to the neck then pull the bird open) to provide a quick, heat-prepared chicken that will cook in about an hour depending on size. Chicken parts will also cook up easily and are a better selection if a lot of children and adults are eating. Leaving the chicken whole and stuffing the cavity with celery, apple and onion will add flavor, but slow cooking times.

The secret to preparing good chicken is instilling the flavor into it, with rubs and sauces, marinating, or cooking techniques. You can use seasoning salt, regular salt and pepper, or purchase “designer” seasonings made just for chicken. Or create your own with garlic salt, poultry seasoning, thyme, or rosemary. An easy overnight marinade for chicken is to place your chicken parts in a large sealable storage bag with the contents of a bottle of Italian Dressing. The chicken goes from the bag to the grill.

Now here’s a recipe for “Chicken on a Throne”
Use 4-6 pound whole chickens. I remove the neck & bags, wash them and pat dry. I liberally rub the seasoning on the chicken inside and out. It will taste best if you do this several hours before cooking. I use 3/4 can of cola, lemon lime or orange soda.

Set the chicken on top of the soda can and insert in the chicken as far as it can go. The biggest problem I have had is balancing the bottom of the soda can on the grill. I wrap a piece of 18 gauge aluminum wire gently around the chickens to help balance them if I'm cooking more than one.

The grill will cook at 250 degrees once covered. (Do not peek during cooking.) I check the coals after one hour and gently add more coals as needed. If I am cooking multiple chickens, I may rotate them to ensure they are cooking evenly all around.

I find the chickens are done after around 2 1/4 to 2 1/2 hours. DO NOT grab the wing to see if it is done before you remove the chicken as the wings & legs will easily pull off.

Before removing the chicken from the grill, be reminded that the soda can has hot liquid inside it and that the can will not usually come out easily. Be sure to wear mitts and have another person with you with mitts on the first few times to help you do this. I recommend having one person hold the chicken while another gently twists the can and removes it. Remember that the cans will stay hot for some time. Discard the can & its contents once cool.

Test the chickens with meat thermometer before eating. They should be at 180 degrees internally.