Instructions
- Bring the water to a boil. Stir in the remaining brine ingredients. Make sure the brine is cold before adding the chicken.
- Bring the water to a boil. Stir in the remaining brine ingredients. Make sure the brine is cold before adding the chicken.
- Bring the water to a boil. Stir in the remaining brine ingredients. Make sure the brine is cold before adding the chicken.
- Place the chicken, breast side down, on a work surface. Cut from the tail to the neck along both sides of the backbone using poultry shears. Remove the backbone.
- Place the chicken, breast side down, on a work surface. Cut from the tail to the neck along both sides of the backbone using poultry shears. Remove the backbone.
- Place the chicken, breast side down, on a work surface. Cut from the tail to the neck along both sides of the backbone using poultry shears. Remove the backbone.
- Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Bend the breastbone open by pressing firmly on the center of the breastbone.
- Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Bend the breastbone open by pressing firmly on the center of the breastbone.
- Use the shears to cut through the cartilage at the tip of the breastbone about a quarter of an inch. Bend the breastbone open by pressing firmly on the center of the breastbone.
- Season the chicken all over with the rub.
- Season the chicken all over with the rub.
- Season the chicken all over with the rub.
- Place the chicken in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 2 hours.
- Place the chicken in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 2 hours.
- Place the chicken in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 2 hours.
- Soak 2 large handfuls of cherry wood chips in water for at least 30 minutes.
- Soak 2 large handfuls of cherry wood chips in water for at least 30 minutes.
- Set the grill to (400°F) . Preheat for at 15 minutes and brush the grill grates clean.
- Prepare the grill for indirect cooking over medium heat (350° to 400°F) .
- Prepare the grill for indirect cooking over medium heat (350° to 400°F) . Add 8–10 briquettes per hour of cooking.
- Remove the chicken from the bag and discard the liquid. Pat the chicken dry with paper towels and lightly brush the it with oil.
- Remove the chicken from the bag and discard the liquid. Pat the chicken dry with paper towels and lightly brush with oil.
- Remove the chicken from the bag and discard the liquid. Pat the chicken dry with paper towels and lightly brush with oil.
- In a saucepan combine all the glaze ingredients. Cook over medium heat on the stove until reduced and sticky, 10 to 15 minutes, stirring occasionally.
- In a saucepan combine all the glaze ingredients. Cook over medium heat on the stove until reduced and sticky, 10 to 15 minutes, stirring occasionally.
- In a saucepan combine all the glaze ingredients. Cook over medium heat on the stove until reduced and sticky, 10 to 15 minutes, stirring occasionally.
- Place the chicken, skin side up, on the grill, and close the lid. Brush the top of the chicken every 15 minutes with the glaze.
- Drain and add two handfuls of wood chips to the smoker box.
- Drain and add two handfuls of wood chips to the charcoal.
- Once the internal temperature reaches 160°F, remove the chicken from the grill with tongs.
- Place the chicken, skin side up, over indirect medium heat, and close the lid. Brush the top of the chicken every 15 minutes with the glaze.
- Place the chicken, skin side up, over indirect medium heat, and close the lid. Brush the top of the chicken every 15 minutes with the glaze.
- Rest the chicken at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.
- Once the internal temperature reaches 160°F, remove the chicken from the grill with tongs.
- Once the internal temperature reaches 160°F, remove the chicken from the grill with tongs.
- Rest the chicken at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.
- Rest the chicken at room temperature, indoors, for 10 minutes before carving. The temperature of the chicken will continue to rise as it rests.
Brine
Chicken
Glaze
Special Equipment
- poultry shears
Take your grill anywhere
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