Whole Barbecued Lemon Chicken
1 – 4 Lb Chicken
1 Sm Onion, Quartered
½ Lemon
½ Tsp Each Salt & Pepper
2 Tsp Grated Lemon Rind
¼ Cup Lemon Juice
¼ Cup Vegetable Oil
½ Tsp Fennel Seeds, Crushed
Remove Neck & Giblets From Chicken; Pat Chicken Dry Inside & Out. Place Onion & Lemon Half In Cavity; Sprinkle Cavity With Pinch Each Of The Salt & Pepper. Tie Legs Together With String; Tuck Wings Under Back.
Stir Together Lemon Rind & Juice, Oil, Fennel Seeds & Remaining Salt & Pepper; Set Aside.
Set Foil Drip Pan Under 1 Burner Of 2-burner Barbecue Or Under Centre Burner Of 3-burner Barbecue. Set Chicken On Greased Grill Over Drip Pan. Heat Remaining Burner(s) To Medium.
Brush Chicken With One-third Of The Lemon Mixture; Close Lid & Grill For 20 Minutes. Brush With Half Of The Remaining Lemon Mixture; Close Lid & Grill For 20 Minutes.
Brush Chicken With Remaining Lemon Mixture; Close Lid & Grill Until Meat Thermometer Inserted In Thickest Part Of Thigh Registers 185°f, 40 - 60 Minutes Longer.
Transfer To Cutting Board; Tent With Foil & Let Stand For 10 Minutes Before Carving.
For Charcoal Barbecues, Move Hot Coals To Sides Of Barbecue; Put Drip Pan Between Coals. Place Chicken On Grill Over Drip Pan. Cook As Directed.
Serves 4 – 5.