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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

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

  • 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.
  • For Chicken

  • 01 Remove chicken from brine 30 minutes before roasting and bring to room temperature.
  • 02 Marinate chicken with cajun spice.
  • At the barbecue:

  • 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
Ingredients
Instructions

Let's Gear Up

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