s RING OF FIRE GRILLED CHICKEN *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
6-28-2010 good, but seemed like a lot of work,cooked on the gas grill
***

Recipe courtesy Alton Brown, 2010

Prep Time:
30 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
20 min

Level:
Intermediate

Serves:
4 servings

Ingredients

* 1 (4 to 5-pound) broiler fryer chicken
* 1 quart water
* 1/2 cup honey
* 3 1/2 ounces kosher salt, approximately 3/4 cup
* 1 tablespoon curry powder
* 1 tablespoon chili powder
* 2 teaspoons cocoa powder
* 1 teaspoon adobo powder, without pepper
* 1 teaspoon ground cumin
* 1 teaspoon hot smoked paprika
* Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3
pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy
duty aluminum foil, 2 aluminum pie pans

Directions

Lay the chicken on a plastic cutting board, breast side up, with the
neck facing you. Remove both wings at the joint between the wing and
drumette. Remove the thigh quarters by slicing down on either side of
the back end of the breast. Grab both legs, pop the joints that
connect to the back, and turn the bird over. Remove the thighs and
legs by slicing where they attach to the backbone. Hold the thigh and
leg together, feel for the slight indentation where the joints meet
and make an incision at this joint. Set the leg and thigh down and
slice to separate. Repeat with the other leg piece. Turn the bird back
over, breast side up, put your knife against the breastbone and slice
down along the rib cage, cutting the breast meat away from the bone.
Be sure to include the drumette when removing the breast. Repeat on
the other breast. Freeze the carcass for making stock or discard.

Put the chicken pieces in a 1 gallon resealable plastic bag with the
water, honey, and salt. Seal the bag and move around vigorously for 1
to 2 minutes to distribute the honey and dissolve the salt. Set the
bag in a leak-proof container and refrigerate for 1 1/2 hours.

Meanwhile, combine curry powder, chili powder, cocoa powder, adobo
powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.

Pat the chicken with paper towels until very dry. Do not rinse.

Put the chicken in the bag with the spice mixture and shake to
thoroughly coat the chicken. Lay the pieces on a cooling rack set
inside a half sheet pan. Rest for 30 minutes.

Spritz 2 pieces of newspaper lightly with vegetable oil and put in the
bottom of a charcoal chimney starter. Fill the chimney starter with
natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate
of a kettle grill until hot and ashy, approximately 15 to 20 minutes.
Prepare a ring of heavy-duty aluminum foil with the center 9-inches in
diameter. Put this ring over the chimney starter and lay on the
charcoal grate.

Carefully and evenly distribute the hot charcoal outside the ring. Set
an aluminum pie pan in the center of the ring to catch any drippings.
Set the cooking grate in place and heat for 2 to 3 minutes.

Lightly oil the cooking grate. Arrange the chicken pieces, skin side
down, on the grate over the hot coals. Turn the legs a quarter turn
every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5
minutes. Skin should blister and darken in color. Adjust intensity of
heat by turning the grill grate to expose chicken pieces to cooler or
hotter coals, as needed, and to avoid flare-ups.

After 9 to 10 minutes total cook time, move the breast to the center
of the grill and cover with a second aluminum pie pan. After 10 to 11
minutes total cook time, put the wings on top of the pie pan. Lean the
thighs and legs against the side of the aluminum pie pan away from the
direct heat of the coals. Turn every 2 minutes. Put any pieces that
finish cooking on top of the pan. After 18 to 20 minutes total cook
time, check the temperature with an instant-read thermometer inserted
in the deepest part of each piece. The pieces should reach 155 degrees
F.

Remove the chicken to a clean, medium bowl. Cover with a tea towel and
rest 5 minutes. Transfer to a serving platter and serve immediately

Printed from FoodNetwork.com on Mon Jun 28 2010

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