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PHOENIX CHICKEN

Difficulty: Medium

Fuel Type:

Serves 4 to 6
50 min. to 1 h
- Prep Time2 h
- Grilling Time50 min. to 1 h

People
Serves 4 to 6
Prep Time
2 h
Grilling Time
50 min. to 1 h

Ingredients

Instructions

the Ingredients

Tim 0874 02 Version

For Brine:

1½ liter Water
500 milliliters Orange juice
2 tablespoons Sugar
2 tablespoons Salt
1 bunch Fresh Thyme

For Chicken:

1.8 - 2kg Chicken
3 cloves Garlic
3 tablespoons Cajun spice
300 milliliters Orange juice
150 milliliters Grand Marnier

Instructions

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

Let's Gear Up

Recommended Tools

Let's Gear Up

Recommended Tools

Poultry Roaster

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