salty drunk chicken
Whole chickens are fabulous! They are budget friendly, so HI, make a mama happy! And, if cooked properly, can be the most juicy hunk of meat around. For this chicken, I use the same brine I do for my Lemon Rosemary Chicken, except this one is cooked like a Drunk Chicken after it is brined! It's like two great chicken combinations got married and had a baby!
Ingredients:
- 1 whole chicken- about 4lbs max 5lbs
- Slap ya mama cajun seasoning
- 1/4 cup sugar
- 1/2 cup salt
- 1 tbsp lemon pepper seasoning
- 1 tbsp crushed rosemary
- 1 tbsp garlic powder
- Prepare the chicken (take out innards)
Brine:
- 1/4 cup sugar
- 1/2 cup salt
- 1 tbsp lemon pepper seasoning
- 1 tbsp Crushed rosemary
- 1 tbsp garlic powder
Directions:
- Bring 2 cups of water to a boil and add brining ingredients
- Let cool by icing down or patiently waiting
- Place chicken in a large container that is big enough to be immersed in the brine
- Pour brine mixture on top of chicken and add water until fully covered
- Let it brine overnight or for 6 hours (minimum)
- Empty half of the beer can, or whatever can of choice
- Place the can on the can holder
- Sit the chicken on top
- Cover the chicken with slap ya mama seasoning
- Place potato in the neck of chicken
- Heat the grill (We have 6 burners, we heat the right 3)
- Place the chicken on the left side of the grill so it will cook at indirect heat
- Target temp is 375-400
- 5lb bird takes about 2 hours
- Target internal temp of the chicken is 190 (in the thigh)