Garlicky Grilled Chicken

Source: Better Homes and Gardens

Makes 4 servings
Prep: 15 minutes
Grill: 1 hour

Ingredients
1 2-1/2- to 3-pound whole roasting chicken
1 tablespoon cooking oil
2 cloves garlic, minced
Salt
Freshly ground black pepper
1 teaspoon dark roast ground coffee

Directions
1. Rinse inside of chicken; pat dry with paper towels. Skewer neck skin
to back. Tie legs to tail. Twist wing tips under back. In a small bowl
stir together oil and garlic. Brush chicken with garlic mixture. Sprinkle
with salt, pepper, and ground coffee. Insert a meat thermometer into
center of an inside thigh muscle. Do not allow thermometer tip to touch
bone.
2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test
for medium heat above the pan. Place chicken breast side up on grill rack
over drip pan. Cover and grill for 1 to 1-1/4 hours or until drumsticks
move easily in their sockets, meat is no longer pink, and thermometer
registers 180 degree F. (For a gas grill, preheat grill. Reduce heat to
medium. Adjust for indirect cooking. Place chicken breast side up on
grill rack over unlit burner. Grill as above.)
3. Remove chicken from grill. Cover chicken loosely with foil and let
stand for 10 minutes before carving. Makes 4 servings.

--
-Alan