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Category: Poultry I
Prep Time: Cook Time: Total Time:
Spice Rub
2 tbsp packed light brown sugar
2 tbsp paprika
1 tbsp table salt
1 tbsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
Glaze
2 tbsp maple syrup
2 tbsp ketchup
2 tbsp cider vinegar
2 tbsp apple cider
1 tsp hot sauce
Apple Cider and Chicken
1 cup apple cider
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 whole chickens (3 to 3 1/2 pounds each), patted dry
4 cups wood chips
For the spice rub: Mix brown sugar, paprika, salt, black pepper, cinnamon, and cloves in bowl.
For the glaze: Stir maple syrup, ketchup, cider vinegar, apple cider, and hot sauce together in medium bowl. Add 1 tbsp spice rub.
For the rest: Use 2 empty 12-ounce beer or soda cans to hold 1/2 cup cider each. Prepare beer cans as shown in photo 1, and add cinnamon and cloves to each can.
Prepare chickens by loosening the skin on the breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible.
Soak wood chips in bowl of water to cover for 15 minutes. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13x9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover, and let grill heat up 5 minutes.
Place chickens on cans on center of grate, using drumsticks to stabilize them. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
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APPLE HARVEST CIDER-CAN CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Spice Rub
2 tbsp packed light brown sugar
2 tbsp paprika
1 tbsp table salt
1 tbsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
Glaze
2 tbsp maple syrup
2 tbsp ketchup
2 tbsp cider vinegar
2 tbsp apple cider
1 tsp hot sauce
Apple Cider and Chicken
1 cup apple cider
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 whole chickens (3 to 3 1/2 pounds each), patted dry
4 cups wood chips
For the spice rub: Mix brown sugar, paprika, salt, black pepper, cinnamon, and cloves in bowl.
For the glaze: Stir maple syrup, ketchup, cider vinegar, apple cider, and hot sauce together in medium bowl. Add 1 tbsp spice rub.
For the rest: Use 2 empty 12-ounce beer or soda cans to hold 1/2 cup cider each. Prepare beer cans as shown in photo 1, and add cinnamon and cloves to each can.
Prepare chickens by loosening the skin on the breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible.
Soak wood chips in bowl of water to cover for 15 minutes. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13x9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover, and let grill heat up 5 minutes.
Place chickens on cans on center of grate, using drumsticks to stabilize them. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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