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Browse all Recipes
Poultry
PHOENIX CHICKEN
Difficulty:
Medium
Fuel Type:
Gas
Charcoal
Serves 4 to 6
50 min. to 1 h
Prep Time
Grilling Time
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Serves 4 to 6
Prep Time
2 h
Grilling Time
50 min. to 1 h
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Serves 4 to 6
Prep Time
2 h
Grilling Time
50 min. to 1 h
Ingredients
Instructions
the
Ingredients
For Brine:
1½ literAbreviation Water
Water
500 millilitersAbreviation Orange juice
Orange juice
2 tablespoonsAbreviation Sugar
Sugar
2 tablespoonsAbreviation Salt
Salt
1 bunch Fresh Thyme
bunch Fresh Thyme
For Chicken:
1.8 - 2kg Chicken
1.8 - 2kg Chicken
3 cloves Garlic
cloves Garlic
3 tablespoonsAbreviation Cajun spice
Cajun spice
300 millilitersAbreviation Orange juice
Orange juice
150 millilitersAbreviation Grand Marnier
Grand Marnier
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Instructions
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In the kitchen:
For Brine
Combine all ingredients in a pot and bring to boil.
Remove from heat and chill liquid.
Once liquid chilled, submerge chicken in liquid and keep in chiller at least 2hours or overnight before roasting.
For Chicken
Remove chicken from brine 30 minutes before roasting and bring to room temperature.
Marinate chicken with cajun spice.
At the barbecue:
Prepare the barbecue for indirect heat, approx. 200°C. If using a charcoal barbecue, you need 3/4 chimney starter of lit briquettes.
Preheat grill for indirect heat for 15minutes till grill reaches required temperature
Place Poultry Infusion Roaster at indirect heat and roast at 200°c for 50 minutes or internal temperature reaches a minimum of 74°c
Remove from grill and rest for 10minutes before carving
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