Green Chicken.....Wait, That Doesn't Sound Right

Ok, so the BBQ isn’t that green, but until Todd can fix the gas one it’s what we’ve got to work with.

The chicken however is quite green. First, because it’s a whole chicken which is a better value than pre-cut chicken pieces and involves less packaging. Second, because it’s from Chaffin Family Orchards so it’s raised outside, on a pesticide, chemical fertilizer and herbicide free pasture. Lastly, because the chickens are fed grass and organic chicken feed.

Plus, just like with grass fed beef you get extra health benefits.

So here’s how we BBQ our chicken.



First Todd starts the chimney since he doesn't use lighter fluid.


Then he puts it on a can of rootbeer (organic natch) that's 2/3 full. You can use any soda or beer you want, you just need a can so the chicken stays upright. Also, put some olive oil on it so it doesn't dry out too much. If you plan on eating the skin (we don't) you can also add seasonings to it. I think it gets enough flavor from the soda myself.


It's very important to cover the wings or they will burn to crisp, I'm speaking from experience.


Be sure to put an aluminum pan under the chicken to catch the grease because a lot comes off.


Turn the chicken after 45 minutes and then check again after another 45 minutes. Once the chicken reaches 185°F it's done.


Now that it's done let it cool a little then take the meat off and put into a bowl. We did a 4 1/2 pound chicken and it fills up a 5 cup bowl and that was after the 4 of us had it for dinner.

This is one of the few dinners that everyone (meaning the boys) in the family likes and gets no complaints and sometimes a complaint free meal is the greenest thing you can hope for.