Grilled Chicken Valencia
Author: 
Recipe type: Direct and indirect heat
Serves: 6
 
Ingredients
  • For the brine:
  • ¼ cup Kosher salt
  • 1 cup water
  • 2 to 3 (4-inch) stems of fresh rosemary
  • 3 cups cold water
  •  :
  • 4 pounds cut up chicken, bone in and skin on
  • Kosher salt and freshly ground black pepper
  • Orange and Rosemary Grilling Glaze (recipe follows)
Instructions
  1. Combine the salt, 1 cup of water, and rosemary in a small saucepan. Simmer just until salt is dissolved; remove from heat and stir in cold water. Cool brine to room temperature. Rinse the chicken, and combine with the brine in a large bowl or zip-top bag and refrigerate for 2 hours to 6 hours.
  2. Remove chicken from refrigerator 45 minutes to and hour before cooking. Rinse chicken to remove excess brine and pat dry with paper towels. Season the chicken with a little kosher salt and freshly ground black pepper. Set up grill for indirect grilling over medium heat (This means no direct heat source under bird). Brush and oil grate when ready to start cooking and the cooking temp is 350˚F.
  3. Place the chicken skin-side down on the direct heat side of the grill and cook for 2 to 3 minutes per side. Move to the direct side of the grill skin-side up. Close the cover and cook for about 30 minutes. Start basting with the grilling glaze and flip every 5 minutes until the chicken is done. The chicken is cooked when the internal temperature reached 165˚F and is no longer pink at the bone.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/2864/