Grilled Maple

Herb Chicken

Grilled Maple

Herb Chicken

Overview

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.

Recipe

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.

Ingredients


  • 1 6 lb. chicken brine
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar maple Glaze
  • 1 cup real maple syrup
  • 4 tablespoons butter
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper


Instructions


  1. In a sizable pan big enough for the water to cover the chicken, add the salt. To dissolve the salt, combine it with the water and stir. Add the brown sugar and stir. Chicken is now added. 2 hours in the refrigerator.
  2. With paper towels, dry the chicken. If using, place the chicken stand in.
  3. Rosemary and thyme should be crushed. Combine the glaze's component parts. On the chicken, brush.
  4. On one side of your grill, light a fire. If using, add your preferred smoker chips. Place the chicken on the side without the fire when your grill reaches 250 degrees. For one hour, cook.
  5. Turn the chicken over on the grill and brush with some of the glaze. Close and continue cooking for an additional hour.
  6. I continued to apply the glaze in 30-minute intervals after that. Additionally, after it had mostly burned off, I shifted the chicken over the heat. To cook this chicken to 165 degrees, it took about 3 and a half hours.

Recipe

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.


Ingredients


  • 1 6 lb. chicken brine
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar maple Glaze
  • 1 cup real maple syrup
  • 4 tablespoons butter
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper


Instructions


  1. In a sizable pan big enough for the water to cover the chicken, add the salt. To dissolve the salt, combine it with the water and stir. Add the brown sugar and stir. Chicken is now added. 2 hours in the refrigerator.
  2. With paper towels, dry the chicken. If using, place the chicken stand in.
  3. Rosemary and thyme should be crushed. Combine the glaze's component parts. On the chicken, brush.
  4. On one side of your grill, light a fire. If using, add your preferred smoker chips. Place the chicken on the side without the fire when your grill reaches 250 degrees. For one hour, cook.
  5. Turn the chicken over on the grill and brush with some of the glaze. Close and continue cooking for an additional hour.
  6. I continued to apply the glaze in 30-minute intervals after that. Additionally, after it had mostly burned off, I shifted the chicken over the heat. To cook this chicken to 165 degrees, it took about 3 and a half hours.
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