So I haven’t posted in a while. I was busy making something else, a baby. Marisa and I are expecting our first child in June. I’m not going to get into the details of how I made that. But I did brine and grill a whole chicken for Easter.
I made a simple brine of water, salt, sugar, chili powder, onion powder, and some peppercorns. I let the brine soak in for two hours(osmosis baby!). I patted off the excess brine from the outside of the chicken. After that, I butterflied it, so it would lay flat on the grill and have more surface area to get crispy skin. After that I oiled the outside of the skin. I didn’t put any rub on the chicken, because I didn’t want to add any more salt, due to the large amount of salt in the brine.
I lit a full chimney of coals, and prepped the grill. I got a brand new grate for my grill, so I made sure to clean and grease the grate before throwing the chicken on. I dumped the coals to one side of the grill, so I had a hot and a cooler zone. I put the chicken on the hot side skin down first for a few minutes to get a little crispy skin and some grill marks. I flipped the bird and moved it to the cool side. I also pointed the legs to the fire, so the breast wouldn’t over cook. I put the cover on and sat back.
I let the chicken cook 90% of the way, while I enjoyed the sun (and a few beers.) I checked every once in a while to make sure nothing was getting too hot or sticking. When it was mostly done I started saucing the chicken and moved it back to the hot side skin side down. Getting some nice caramelization. I added a few layers of my homemade KC style sauce. I checked the temps in all the areas with my trusty Thermapen. (well worth the price. A great investment)
Since I was outside, I got an extension cord and fried up some potatoes. Sweet potato and regular french fries. As I dumped the first batch in the frier, the frier overflowed with oil, and stained my stoop (oops!) I double fried each batch and dumped them on a paper towel. A nice side dish for a chicken dinner.
Here is the almost finished product. I usually get too excited to eat, and forget to take that one last picture. So this is as close to finished that I documented. I let the chicken sit for 15 minutes, and then carved it up. The chicken was moist and juicy, and not overly salty, which I was worried about. The brine definitely let the whole chicken stay moist. I would brine a whole chicken again, and I probably would make it exactly the same.