Whole Barbecued Lemon Chicken

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.