| Status Approved |
| Name |  BBQ Roasted Chicken |
| Category | Poultry, American |
| Serves/Yields | 4-6 servings |
| Source | Rob |
| Difficulty | Easy |
| Prep. Time | 30 minutes + marinating time |
| Cook Time | 1- 1 1/2 hours |
| Introduction |
| This recipe uses a low salt brine to season poultry or pork. It works equally well for pieces or whole birds. For this recipe we are using a 4-5 pound chicken. Because of the brown sugar and honey, whole birds or pieces must be cooked using the indirect method to prevent burning. I use a large Tupperware bowl to brine the chicken although any non-reactive bowl will do. This recipe doubled or tripled also works very well for turkeys. |
| Ingredients |
|
Brine
4 quarts Water
1 cup Brown_sugar
1 cup Low sodium soy_sauce
1 1/2 tsp black pepper
1 1/2 tsp poultry_seasoning
1 tsp dried rosemary
1 tbsp garlic pressed
3 tbsp Honey
3 Bay_leaves
|
| Directions |
| Step: 1 | Add 2 quarts of water to a large bowl. Combine ingredients being sure to dissolve the brown sugar. Stir in remaining water. |
| Step: 2 | Remove the neck and giblets from the chicken and trim off any excess fat. Rinse chicken inside and out with cool water. Place chicken in brine, cover and refrigerate for 24 to 48 hours. |
| Step: 3 | Remove Chicken from brine. Pull skin over neck and body cavities and secure with metal skewers. Bring legs together and tie them with kitchen string. Twist wing tips under the wings to help prevent burning. Rub chicken with olive oil.
|
| Step: 4 | Set up your Weber to cook hot indirect with all vents wide open. Place aluminum foil or a drip pan between coals to catch drippings. When BBQ is preheated place chicken on grill breast side up, cover and cook for 1 to 1 ½ hours or until done. Resist the temptation to remove the cover during the cooking process. It extends the cooking time and reduces the temperature inside the BBQ. Allow chicken to stand for 10 minutes prior to carving. For a smokier taste soak a handful of alder, hickory, chardonnay, apple or fruit wood chips in water or wine for 30 minutes, drain and add to the coals when the chicken is placed on the grill. |
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