5lb bird, heckuva time cutting out that bone!!
salt/pepper/lime zest, orange marmalade, veggie oil, chili powder, 3 fresh garlic cloves crushed
heated and brushed on the "open"side", cooked
skin side down indirect for 30 at 350, flipped and brushed remaining on for another 30, cooked direct for another 5-10 mins because it seemed stuck at 145-150 degrees
tender, juicy, evenly cooked as advertised!
coulda been seasoned/spiced up a bit more however
drip beans added in the basement after chicken had been cooking that first 30 mins
red potatoes up top at/near/on direct / for about an hour ... they was black on one side towards the end because I was paying attention to the bird not the potatoes so much ... still fine
at about the first 30 min mark
plate action
not super-big eaters here ... it fed 3 men, 1 woman and 4 pre-teens