Honey-Shallot Roasted Chicken
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Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat.
ingredients
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serves: 8
2 whole chickens (3-4 pounds each)
BRINE:
2 lemons, thinly sliced
1 1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tablespoons lemon-pepper seasoning
1 tablespoon roughly chopped fresh rosemary
1 teaspoon crushed red chile flakes
PASTE:
1/4 cup extra virgin olive oil
2 tablespoons lemon-pepper seasoning
1 tablespoon finely chopped shallots
1 tablespoon finely chopped fresh rosemary
1 lemon zest and juice
1/4 teaspoon ground cayenne pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 953
- Total Fat: 61.1 g
- Saturated Fat: 16.5 g
- Trans Fat: 0 g
- Cholesterol: 248.6 mg
- Sodium: 2359.7 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 1.4 g
- Sugars: 37 g
- Protein: 59.2 g
preparation
1. To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat, add 8 cups of ice cubes, and allow to cool.
2. Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine
3. And refrigerate for 4 to 6 hours.
4. To make the paste: In a small bowl, mix the paste ingredients.
5. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly
6. Over the chicken halves.
7. Grill the chicken, skin side down, over Direct Medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over Indirect Medium heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving.
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