Directions: |
Directions:With chicken breast side down, cut out back bone with sheers, discard. Flip over and press down hard to flatten. Using fingers and shears, peel off skin, leaving skin on wings. Cut deep slits, 1/2 inch deep and apart in breasts, legs and thighs - against grain.
Dissolve sugar and 3/4 cup salt in 3 quarts cold water in large bowl or container (big enough to hold chicken). Submerge chicken in brine, cover and refrigerate for at least 30 minutes up to 1 hour.
While chicken is soaking, zest lemons (2 tbsp), juice 1 lemon (3 tbsp) & quarter remaining lemon lengthwise - set aside.
Rub:
Combine zest, oil, 1 1/2 tsp. rosemary, 1 tsp. mustard, 1/2 tsp. pepper in a small bowl, set aside. Heat butter and remaining 1/2 tsp. rosemary remaining 1/2 tsp. mustard and 1/2 tsp pepper in a small sauce pan over low heat, stirring occasionally, until butter is melted and ingredients and combined. Remove from heat and stir in lemon juice - set aside.
Remove chicken from brine, pat dry with paper towels and tuck wings behind back.
Turn legs so drumsticks inward, towards breasts
Insert skewers to hold bird together - one in thigh of one leg into bottom of breast & through thigh of second leg - Insert a second skewer, about 1" lower, through thigh and drumstick of one leg through the thigh & drumstick of the other leg.
This process can be tricky. The goal is to hold chicken together with skewers, so run them through both sides and use more if needed.
Work Rub mixture on both sides of chicken, getting deep into the slits. Prepare [Weber] BBQ to a very HOT fire on one side of BBQ, clean off and oil hot side of grill.
Put chicken on HOT side of grill, breast side down and sear for 8-10 minutes - cover BBQ grill to prevent flaming up but leaving all vents open (the goal is to char the meat).
Turn over, brush with butter mixture and tent chicken loosely with foil - continue to sear other side for 8-10 minutes - cover grill to prevent flaming up but leaving all vents open (same, char the meat).
Turn back over and put on cool side of grill, brush with butter mixture and tent chicken loosely with foil, cook for 8-10 minutes.
Turn over one last time on cool side of grill, brush with butter mixture and tent chicken loosely with foil, cook for 8-10 minutes or until chicken is cooked
175º under thighs/legs.
Transfer to cutting board, tent with foil for 10 minutes and carve into pieces. Serve with lemon quarters. |
Personal
Notes: |
Personal
Notes: This is one of my favorite ways to BBQ chicken. Cooking over a very HOT fire provide a very crispy, charred outer lawyer, while remaining extremely moist due to the brine and covering with foil. The lemon & rosemary flavor is very subtle, but is great to use for left overs in salads, or, you can smother with Papa's Favorite BBQ Sauce.
You don't have to skin or butterfly the chicken, you can use chicken pieces, prepare and cook just the same.
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This recipe for Naked Grilled Chicken is from