Page 142 - Barbecue Chicken Made Easy

4| Get the pan sauce ready. Meanwhile mince or press the garlic into a bowl. Scrape the zest from the lemon with a zester, microplane, or potato peeler. Get just the very thin yellow part and none of the white pith. Into the bowl it goes. Then juice your lemon into the bowl and add the spent lemon parts. Add the white wine, stock, thyme, and half the butter to the bowl as well. Mince the shallot but don’t add it to the bowl. Set the bowl aside and save the rest of the butter for later.
5| Flip. When your bird is temping about 150°F in the breast, or when the skin is getting dark, flip it over. Remove it once the temperature hits 155°F and the skin is golden brown. Put the bird on a heat proof plate and put it on the indirect side of the grill, then hold it there until the sauce is done. The chicken will carryover to 160°F or above.
6| Make the pan sauce. Now move the pan with all the chicken drippings in it to the hot side and add the shallots. Cook them until