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