Phoenix Chicken
Serves: 4-6
Ingredients
Recipe preparation
|
For Brine:
|
|
1.5L Water
|
|
500ml Orange juice
|
|
2tbsp. Sugar
|
|
2tbsp. Salt
|
|
1 bunch Fresh Thyme
|
|
6 pcs White peppercorn
|
|
For Chicken:
|
|
1.8 - 2kg Chicken
|
|
2nos Orange
|
|
3cloves Garlic
|
|
3tbsp. Cajun spice
|
|
300ml Orange juice
|
|
150ml Grand Marnier
|
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.
- 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