My neighbors laugh at me sometimes because my grilling season is year-round. I’ll grill in the rain, snow, or in the dark. I do tend to draw the line at lightning. If needed, this recipe works indoors in an oven almost as well as on a grill. For juicy chicken with crisp skin I recommend using a covered grill.
One chicken quarter per person (you can substitute individual
Tar River Seasonings Central North Carolina Seasoning
1. Place the chicken in a heavy plastic bag.
2. Add 2 tablespoons of our seasoning for each pound of chicken.
3. Move the pieces of chicken around until all are coated with the
4. Squeeze as much air out of the bag and seal it.
5. Refrigerate the chicken for at least two hours or overnight.
6. Set up the grill for indirect cooking, leaving an area large enough
for the chicken with little or no heat directly under the chicken.
7. Set the chicken on the grill with the skin side up.
8. Cover the grill and keep the temperature between 375 and
9. Unless you suddenly see large amounts of smoke coming from
the grill, avoid the temptation to peek at the chicken if you want
the skin to be crispy.
10. After 30 minutes, check the internal temperature of the chicken,
looking for 165 degrees for white meat and 175 degrees for dark meat.
11. If the chicken is not yet up to temperature, rearrange the chicken
if needed to even out the cooking, but do not turn it over. Cover
the grill and check the chicken again in 10 minutes.
12. Continue checking the chicken at 10-minute intervals until it is done.
13. When done, remove the chicken to a single layer in a shallow baking
14. Loosely, cover the chicken with heavy-duty foil and let it rest for
10 minutes before serving.
15. Serve with additional seasoning on the side.