So named because the first time I made it I packed it up and brought it to tennis lessons. My husband met us at the courts and we ate dinner in the break between the youngest and oldest daughter’s lessons. It was a huge hit.
While the rub seems strong it isn’t hot. I have served it to a large number of people over the years and it has always met with approval.
The spice rub and general grilling directions are adapted from The Best Recipe Grilling & Barbecue. Brookline, MA: Boston Common Press, 2001.
1 whole roasting chicken, brined
1 tablespoon ground cumin
1 tablespoon mild curry powder
1 tablespoon chili powder
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cinnamon
Combine all ingredients in a small bowl. Any leftover rub can be stored in an airtight container.
To brine the chicken dissolve 1/2 cup kosher salt in 2 quarts of water. Add chicken and refrigerate for 2 hours. Drain and pat dry.
Rub the spice rub all over the chicken, inside and out, and under the skin.
We use a gas grill but the concept is the same for charcoal, cook the chicken on cool part of the grill.
Heat the grill. Turn off all but one burner. Put the chicken, breast side down on the unlit/cool part of the grill. Cover and roast for 35 minutes. Turn the chicken over and put the side that was facing away from the heat towards the heat. Cover and roast until done, about 35-45 minutes longer. Test for doneness with a meat thermometer – the thickest part of the thigh should read 170˚ to 175˚F.
Allow to rest about 15 minutes before carving.