This post was originally going to be recipe for a strawberry tart (to be posted soon). We were having a roast chicken for dinner (2, to be exact), and I just didn't want to write about another roast chicken. Sure, they were stuffed with fresh herbs and garlic and covered with kosher salt and herbes de Provence. Yes, they were sitting on a bed of onion wedges that would caramelize and absorb all the delicious chicken fat. But really, haven't we all read 25 other recipes like this?
A fresh strawberry tart seemed far more interesting and provocative, that is, until the power went out 15 minutes after the chickens went into the oven. Instead of waiting for the power to return, my dad and I fired up the gas grill. Grilled chicken pieces are a standard around here, but we had yet to roast one whole. The key to grilling chicken pieces is to keep the heat very very low so that the meat can cook through without drying out or the skin burning. That, and keeping the lid closed to keep the heat in. We decided to try this technique to finish "roasting" the birds.
