When it’s too hot to cook inside I go to the grill. This is the easiest and tastiest chicken I’ve ever made. There’s just something about cooking outdoors over an open flame that makes everything taste better!
1 Purdue oven stuffer chicken
Fresh sage leaves (about 12)
Extra virgin olive oil
Salt & pepper
Wash chicken well inside and out and pat dry with a paper towel
Place chicken in a roasting pan.
Coat with olive oil
Sprinkle (generously) with smoked paprika
Add salt & pepper to taste and chopped sage leaves
Place pats of butter all over chicken
Add 1 cup of water to the pan, cover and cook on the grill until the thermometer pops (cooking time depends on the size of the bird-check the package)
I only basted it once about half way through cooking and just left it alone. It was fall off the bone tender, the skin was crispy and the flavor was phenomenal!