Adopted from an old family recipe, this cast iron grilled chicken is a sure bet to please the whole family. The buttery, smokey flavor of the bird is amazing and the meat will literally fall off of the bones. I used to make this in a tinfoil boat but now I prefer to use a cast iron dish. With the dish, you can also add potatoes, vegetables, and other sides and serve the whole meal as the cast iron pan as the centerpiece. Today, I demonstrated how to cook the chicken by itself. It is served on top of fried Kale and next to a Caprese salad fresh from the garden.

Pair this with:

• Jalapeno Corn Bread
• Smoked Baked Beans Recipe.

Other Chicken Recipes:

• Beer Can Chicken for the Grill
• Chicken Wings Recipe for the Grill
• Preserved Lemon Chicken
• Coconut Mango Chicken Curry
• Grilled Rabbit
• Pheasant Poppers
• Creamy Italian Skillet Chicken

Cast Iron Grilled Chicken

I fell in love with cast iron cooking back when I used to do a lot of camping. There are certain flavors and a style of cooking that cast iron brings out like nothing else can. This recipe is a great starter for those of you new to cast iron cooking.

Ingredients

• 1/2 stick butter
• 1 tbsp Liquid Smoke
• 2 cloves Garlic
• 1/4 cup Lemon Juice
• Black Pepper to taste
• Whole Chicken

Equipment Needed

• Cast Iron Pan (http://amzn.to/2ftT2Ft)

If you don’t have a cast iron pan, you can build a tinfoil boat instead. But the cast iron is much better. Check out this set if you don’t have any.

Prepare the marinade

Melt half a stick of butter to hold the liquid smoke, garlic, black pepper, and lemon juice. Mix well. You can adjust any of the ingredients to taste. There is nothing magic about the exact measurements I listed.

Prepping the Chicken

Place your chicken in the cast iron pan and coat with your marinade. The cast iron pan will hold all the great juices and marinade in the bottom and it will help steam and cook the chicken infusing it with all of that buttery, lemony flavor.

Grilling the Chicken

To finish the cast iron grilled chicken, set the pan on indirect heat on your grill. I used my Traeger grill and set it to 250 degrees. It may take 2 to 3 hours to cook your bird, but that is ok. The slow cooking will add a wonderful crust and tenderize the meat. Use a meat thermometer to make sure the chicken is fully cooked.

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