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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I made this recipe from the '09 June/July issue of Cook's Country. It was fabulous! Even my picky 8 year old who hates chicken on the bone ate it with gusto. I don't want to lose this recipe, so I thought I would post it here for future use. I used a gallon tupperware pitcher to mix brine and soak the chicken. Ingredients:
2 quarts water |
2 cups soy sauce |
1 tablespoon vegetable oil |
6 garlic cloves, minced |
1 tablespoon grated fresh ginger |
2 whole chickens, quartered |
2 cups pineapple juice |
1/4 cup packed dark brown sugar |
1/4 cup soy sauce |
1/4 cup tomato ketchup |
1/4 cup rice wine vinegar |
4 garlic cloves, minced |
2 tablespoons grated fresh ginger |
2 teaspoons asian chili-garlic sauce |
2 cups mesquite wood chips, soaked for 30 minutes |
Directions:
1. Brine Chicken - Combine all the brine ingredients in very large container. Add chicken. Do not let chicken soak in brine over 8 hours or it will be too salty.
2. Glaze - Combine all of the glaze ingredients in a saucepan and bring to a boil. Simmer over medium heat until reduced to about 1 cup.
3. Prep Grill - Wrap wood chips in foil packet and poke vent holes in top. Place packet on middle burner and heat all burners on high until the grill smokes heavily. Turn grill down to medium. Oil grate so chicken doesn't stick.
4. Grill Chicken - Pat chicken dry and place chicken skin side up on grill. Don't put directly above the foil pouch. Close and grill for about 20-25 minutes. Flip chicken over and grill skin side down for another 20 minutes until skin is well browned. Just before removing chicken from grill, brush glaze on bottom and flip chicken over and brush over skin side. Flip it over for about thirty seconds just to heat the glaze, be very careful not to burn the glaze.
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