garlic herb butt chicken

Ingredients

• Servings: 2
• 2 (5 pound) whole chickens
• 1/4 cup butter, softened
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• ground black pepper to taste
• 10 cloves garlic, peeled and lightly smashed - divided
• 1/4 bunch fresh parsley
• 1/4 bunch fresh oregano sprigs
• 1/4 bunch fresh thyme sprigs
• 2 (12 ounce) cans , each 2/3 full
• cooking spray
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• rinse chickens and pat dry inside and out with paper towels. rub skin of chickens with 1/4 cup softened butter. mix paprika, garlic powder, and black pepper in a small bowl and sprinkle chickens with about half the seasoning mix. reserve remaining seasonings for later step.
• make a small hole in the skin between the breast and leg of each chicken; use your finger to loosen breast skin and push 1 or 2 cloves of garlic beneath the breast skin. place parsley, oregano, and thyme in the cavity of each chicken. let the chickens marinate 1 hour, or up to overnight refrigerated.
• preheat grill for low heat and lightly oil the grate.
• place 2 garlic cloves into each partially full can of and remove herbs from chicken cavities; stuff the herbs into the cans. spray each chicken with cooking spray and sit the chickens up on the cans, inserting cans into the cavities to hold chickens upright.
• place a large section of aluminum foil on grill; stand chickens up on the foil. baste chickens with 1/4 cup melted butter and sprinkle with remaining seasoning mix.
• grill chickens until an instant-read meat thermometer inserted into a thigh of each bird reads 180 degrees f (80 degrees c), about 2 hours.