- 2x Chickens (2.5 to 3Lbs each)
- 4 Cloves Elephant garlic, quartered (or 8 cloves of regular garlic)
- 2x Lemons, quartered
- 1 1/2 cups Applesauce (no sugar added)
- 1/3 cup Favorite poultry dry rub
- 1/4 cup Worcestershire sauce
- 10 sprigs Thyme, rough-chopped (about 1/4 cup)
- 5 sprigs Rosemary, rough-chopped (about 1/4 cup)
- 5 sprigs Sage, rough-chopped(about 1/8 cup)
- Prepare grill for indirect cooking over medium/high heat (350-375deg)
- Combine the lemons, garlic, herbs and 1 Tbs of the rub in a mixing bowl and stir to combine
- Combine the applesauce and Worcestershire sauce in a small bowl
- Remove the innards from each chicken, rinse them well, then pat the outside of each dry with paper towels
- Stuff each with half of the lemon, garlic and herb mixture
- Smear the entire outside of each chicken liberally with the applesauce mixture
- Coat the outside of each chicken equally with the remaining rub
- Set the chickens in a 9" x 13" disposable aluminum pan facing in opposite directions
- Cook the chickens indirect for 90 minutes
- Flip each chicken over in the pan and continue cooking for 30 minutes or until thigh temp is 180deg
- Flip each chicken over again and continue cooking for 10 minutes
- Remove pan from the grill, tent with foil and let the chickens rest for 15 minutes
- Serve
Nutritional Facts:
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