I'm not entirely sure how many recipes there are for chicken.
My guess would be millions.
But I do know this, most recipes on the grill call for you to cut the chicken up and slather it with a ton of store-bought sauce.
Personally, I just like to taste the chicken sometimes.
That's why every recipe I have for chicken is simple, and works to enhance its natural flavor, not drown it.
There aren't too many places around that fix chicken worth eating in my opinion.
I'm just not that much on fried food, and restaurants and other places that do bake or broil it just end up drying it out beyond belief.
I take my time and prepare my chicken the right way, cook it properly, and allow it to rest before cutting into it.
Following these steps, my chicken's juicy and delicious every time.
Breast-Down Roaster Chicken For this recipe, we'll need a big chicken.
I'm thinking maybe 7-8 pounds.
And pound for pound, roasters are usually less expensive than fryers.
We'll also need a pound of salt, some peppercorns, a jug of apple juice, some brown sugar, a few oranges, and of course pepper and some oil if you're out at home.
We're going to brine this chicken before we do anything else.
By brining, we can incorporate flavor into the meat that will stay there while it cooks.
A large bird like this can be bland.
But with this technique, you'll be amazed at the flavors.
So, in a large enough pot or container to hold the chicken, add ½ pound of the salt, a few tablespoons of peppercorns, a cup of brown sugar, and about ½ gallon of apple juice.
Stir this up until it's dissolved.
Place your chicken in breast side down and cover it up tightly.
If it's not enough liquid, add more juice, some water, or better yet some ice to cause displacement.
Let this chicken soak for about 8 hours before cooking.
When you're ready to cook, turn your grill to medium heat and oil the racks.
Take the chicken out of the brine, wash and pat dry, then rub with salt, pepper and olive oil.
Cut up 3 oranges into wedges and place them into the cavity of your chicken.
Take your chicken out to the grill and place it breast side down.
This way, all of the juices that cook from the dark meat will run into the white meat.
And as an added bonus, that skin will be super crispy! After about 30 minutes, go ahead and turn the chicken over.
We want to get the underside nice and crispy.
So after about another 30, turn it back over to the breast side.
Then, cut your grill down to medium-low and allow the chicken to cook for about an hour with the lid closed.
When you take it off, cover it up and let it rest for at least 20 minutes.
When you slice into it, you'll have the juiciest and most tender chicken of your life.
All of those flavors, the apple, peppercorns, brown sugar, oranges, will all be dancing on your tongue.
My guess would be millions.
But I do know this, most recipes on the grill call for you to cut the chicken up and slather it with a ton of store-bought sauce.
Personally, I just like to taste the chicken sometimes.
That's why every recipe I have for chicken is simple, and works to enhance its natural flavor, not drown it.
There aren't too many places around that fix chicken worth eating in my opinion.
I'm just not that much on fried food, and restaurants and other places that do bake or broil it just end up drying it out beyond belief.
I take my time and prepare my chicken the right way, cook it properly, and allow it to rest before cutting into it.
Following these steps, my chicken's juicy and delicious every time.
Breast-Down Roaster Chicken For this recipe, we'll need a big chicken.
I'm thinking maybe 7-8 pounds.
And pound for pound, roasters are usually less expensive than fryers.
We'll also need a pound of salt, some peppercorns, a jug of apple juice, some brown sugar, a few oranges, and of course pepper and some oil if you're out at home.
We're going to brine this chicken before we do anything else.
By brining, we can incorporate flavor into the meat that will stay there while it cooks.
A large bird like this can be bland.
But with this technique, you'll be amazed at the flavors.
So, in a large enough pot or container to hold the chicken, add ½ pound of the salt, a few tablespoons of peppercorns, a cup of brown sugar, and about ½ gallon of apple juice.
Stir this up until it's dissolved.
Place your chicken in breast side down and cover it up tightly.
If it's not enough liquid, add more juice, some water, or better yet some ice to cause displacement.
Let this chicken soak for about 8 hours before cooking.
When you're ready to cook, turn your grill to medium heat and oil the racks.
Take the chicken out of the brine, wash and pat dry, then rub with salt, pepper and olive oil.
Cut up 3 oranges into wedges and place them into the cavity of your chicken.
Take your chicken out to the grill and place it breast side down.
This way, all of the juices that cook from the dark meat will run into the white meat.
And as an added bonus, that skin will be super crispy! After about 30 minutes, go ahead and turn the chicken over.
We want to get the underside nice and crispy.
So after about another 30, turn it back over to the breast side.
Then, cut your grill down to medium-low and allow the chicken to cook for about an hour with the lid closed.
When you take it off, cover it up and let it rest for at least 20 minutes.
When you slice into it, you'll have the juiciest and most tender chicken of your life.
All of those flavors, the apple, peppercorns, brown sugar, oranges, will all be dancing on your tongue.
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