PHOENIX CHICKEN
People
Serves 4 to 6
Prep Time
2 h
Grilling Time
50 min. to 1 h
- People
- Serves 4 to 6
- Prep Time
- 2 h
- Grilling Time
- 50 min. to 1 h
the Ingredients
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
- 01 Combine all ingredients in a pot and bring to boil.
- 02 Remove from heat and chill liquid.
- 03 Once liquid chilled, submerge chicken in liquid and keep in chiller at least 2hours or overnight before roasting.
- 01 Remove chicken from brine 30 minutes before roasting and bring to room temperature.
- 02 Marinate chicken with cajun spice.
- 01 Prepare the barbecue for indirect heat, approx. 200°C. If using a charcoal barbecue, you need 3/4 chimney starter of lit briquettes.
- 02 Preheat grill for indirect heat for 15minutes till grill reaches required temperature
- 03 Place Poultry Infusion Roaster at indirect heat and roast at 200°c for 50 minutes or internal temperature reaches a minimum of 74°c
- 04 Remove from grill and rest for 10minutes before carving
In the kitchen:
For Brine
For Chicken
At the barbecue:
the Ingredients
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