"The Guy Cooks!"

Yeah, I know – a fancy name for a little bitty chicken. But ah, the flavor! This one is good, either cooked in the oven at 375 degrees, or on the grill. You can prep it with my standard garlic and mayo technique, or try this new twist. It’s an alternate basting concoction I played with a few nights ago:

Pour some olive oil in a 12 to 16 inch skillet and warm it up on the stove. Chop 2-3cups of onion into really fine little chunks, about ¼ inch or less. (One of those rotating “slap choppers” works great.) Add some finely-chopped garlic and sauté in the pan over medium heat with the oil until it starts to brown. Then pour in few splashes of white wine, vermouth or sake and let it caramelize a bit. While that’s going on, take some sort of basting sauce or glaze like Mr. Yoshida’s Sauce, or teriyaki, or similar and pour about 1-2 cups into a good-sized Pyrex (microwave-proof) measuring cup (you’re going to use this as a basting cup) and pour the onion-garlic mix from the pan right in. It should feel like a thick syrup. You can warm it up in the microwave for a minute or two. Then, stir well, and use the mix to thoroughly baste the bird while cooking. Splash some inside the cavity as well.
Season the bird with salt/pepper or your favorite seasoned mix or rub, then start cooking. Remember to baste the bird regularly while it's cooking to keep the skin sealed and the interior moist.

Because of its small size, it shouldn't take more than about an hour to cook on the grill or in the oven. Again, you’re looking for the wings/thighs to start to relax and the internal temperature to reach 165 degrees. Once done, let it sit for 15 minutes or so, before carving.

I think you’ll really like the result!