grilling psycho chicken

[greta]

i am making the famous psycho chicken tonight and didn't pick the best time to have the oven on for 2 hours--uuggh, the heat and humidity.

i recall someone mentioning that she used the grill...any insight on how high to keep the flame (my grill doesn't have a temp gauge) and how long to cook would be greatly appreciated!! :)

[Beth]

I haven't done this recipe on the grill but have done roasted chicken generally. On a gas grill, use indirect heat. We have 3 burners, heat the grill up and put the chicken on the center of the grill while it is at high heat , but turn off the middle burner and turn the front and rear ones to low, then close it up and leave it on the low, indirect heat. If you only have 2 burners, turn off one and put the chicken on that side away from the heat, turn the other one down low.

With charcoal, we would use a chimney to start the fire, then add more briquettes after dumping out the starter. Once they all got going well, they should be piled on the sides with an opening in the center. Put the chicken over that opening. Then close the bottom vents to about 1/4 to 1/3 of their opening, maybe even close one all together. Close the top vent to 1/3 to 1/2. You may need to add more charcoal, but it usually timed out just about right for us. The chicken will take at least an hour, and usually about an hour and a half to cook.

That may not be exact answers for you, but hope it helps.

[greta]

your answers were definitely helpful...i didn't even know where to start.
i have a gas grill with 2 burners. so i'll try what you recommended. i'll let you know how it turns out.

[Julia1Pin]

I have only done Psycho Chicken on the BBQ. I would turn of your right burner (or left) and put the roasting pan on the side with no heat. The heat side in on med-high neat (for me at least). Every 30 minutes or so, lift the lid, pour wine on the chicken, and put the lid down again. After 90 minutes, turn the bird around (so it can get crispy on all sides) and cook for another 30 minutes.

It's fantastic. Succulent beyond belief.

[greta]

thank you julia and beth! i followed your advice and the chicken turned out wonderfully.

[Gail]

... but did you like it, Julia? :p

(...might want to delete a few of those posts... tee hee...)

[Julia1Pin]

I tried to delete all day yesterday! Argh!!! I'll try again <sigh>

[emily]

When grilling a psycho chicken (found in the insane coops, I guess ;))do you put the roasting pan under the grate in between the coals or on the grate with the chicken in it? I sure don't want to lose all those juices...

Thanks,

em

[Gail]

Well, you know it's the carving juices you dredge in, not the drippings...

But I'll let someone experienced in grilling give you a definitive answer.

[emily]

:o

The carving juices, riiight, that's what I meant to say... someone has to know the answer to this.

bueller?
anyone?
bueller?

:)

em

[vbak]

We made psycho on the rotisserie last week, and it was very good. Instead of slashing[no stress yet ], I lifted the skin and tucked all of the goodies between the skin and meat. It roasted for about 1 1/2 hours. I think oven roasting is much better; the aroma fills the house. Vicky

[Julia1Pin]

I put the pan on the grate, with the chicken in it - and I do use some of the pan drippings :o (I know I'm bad, but it's sooo good).