Juicy n' Smoky Chicken
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Time to read 1 min
20 min
40 min
4 pers
Lunch/Dinner
United States
Ingredients
GLAZE
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves (minced)
2 tablespoons fresh lemon juice
1/2 cup of olive oil
2 tablespoons of white vinegar
CHICKEN
1 shallot - peeled - quartered
3 garlic cloves - peeled
1 2-inch piece fresh ginger, peeled & sliced
1/4 cup of chopped fresh cilantro
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 4-pound chicken - backbone removed - opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Directions
For Glaze:
Step 1
In small sauce pan melt butter over med-high heat.
Step 2
Add garlic & cilantro; cook until garlics browns. (Roughly 2mins)
Step 3
Add Hickory Haze, oil, vinegar, and lemon juice.
Step 4
Reduce heat to med-low, and simmer.
For Chicken:
Step 1
Chop ginger, garlic, shallots, and cilantro in processor.
Step 2
Add Hickory Haze, oil, lemon juice, salt, and pepper. (blend)
Step 3
Pour 1/2 the marinade into your glass baking sheet. Place chicken skin side up on a hard surface, press down on breastbone, and flatten the chicken. Then place chicken in your glass baking sheet skin sided down, and dump the rest of the marinade on top! Cover - Chill - and wait as long as you want. A couple hours work or you can just leave it over night.
Step 4
Time to BBQ: Heat barbecue to medium heat.
For a 2-burner gas grill should only light one side.
For a 3-burner gas grill do not light the middle.
Place disposable aluminum pan on the unlit part of the grill for your chicken drippings.
Step 5
Once chicken is removed from your marinade, place chicken skin side up on grill and lets get cooking. Shut BBQ and grill until the skin has a nice crispy brown color.
*Thermometer should read 165°F*
Cook Time should be between 40-45mins.