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Phoenix Chicken

Serves: 4-6
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
Recipe preparation
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