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LOCATION: Recipes >> Outdoor Cooking >> Grilled Chicken 21

Print this Recipe    Grilled Chicken 21

BBQ Chicken

Brine a chicken in water to cover (about 1 gallon) and 1 cup kosher
salt 2 nights before use, refrigerate overnight.

Variation: buttermilk can be used instead of brine.

Day before: Rinse chicken and in a large bowl combine:

garlic
juice of 2 or 3 limes, lemons, and/or oranges, about a cup
sliced citrus rinds
1 cup extra virgin olive oil
1 medium white onion, rough chopped
1/4 cup chopped cilantro
2 thinly sliced jalapenos
salt and pepper

Return chicken to container and add marinade. Refrigerate over
night

Next day, loosen skin all over chicken and slide thin slices of
either one citrus or a mix of all three (orange or lemon work well)
under skin, stuff bird with marinade solids, making sure to save
some for top of bird in the cooker. Drizzle some of the liquid on
bird and (if your smoker can) pour remaining liquid in resevoir.
Smoke, barbecue, grill, spit, or Q untill done.

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