It's been a while since I actually used my kamado grill for all of the cooking. I must admit that I had forgotten how enjoyable it could be. Instead of using hickory, apple, or maple branches, I chose to use some citrus branches that I had on hand. I must admit that I wasn't impressed and didn't really detect any orange flavour or smoke smell. The maple syrup was primarily responsible for the chicken's colour.
The first step will be to brine your chicken. To a gallon of water, I added a cup of kosher salt and a cup of brown sugar. I chilled the chicken in that mixture for two hours. The chicken was then dried with paper towels. I made the choice to use our chicken insert. It performed flawlessly and made turning during the cooking process incredibly simple.
For the first two and a half hours, I lit the charcoal on one side of the grill and cooked the chicken on the other side without a fire underneath.
My chicken looked like this after cooking for about an hour. At this point, I completely turned it around.
This is at 2 hours. Apply some of the maple herb glaze with a brush. Use only true maple syrup, please. Additionally, since the chicken had been brined, I didn't salt the glaze. After that, I gave it a glaze brushing every 30 minutes or so.
Here it is finished and rested for ten minutes before being cut.
How juicy and tender this chicken is will amaze you! In your mouth, it almost melts.
Author: Alyssa Gardiola
Recipe type: Chicken, Kamado Grill
Prep time: 2 hours
Cook time: 3 hours 30 mins
Total time: 5 hours 30 mins
Serves: Serves 6
The chicken from the Kamado Grill is first brined in salt and brown sugar. Later, it was slowly cooked and basted with a maple herb concoction.
Author: Alyssa Gardiola
Recipe type: Chicken, Kamado Grill
Prep time: 2 hours
Cook time: 3 hours 30 mins
Total time: 5 hours 30 mins
Serves: Serves 6
The chicken from the Kamado Grill is first brined in salt and brown sugar. Later, it was slowly cooked and basted with a maple herb concoction.
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