Salted Chicken on the BBQ🐥

Chicken on the BBQ is a fantastic thing and we have a couple of recipes that we do quite frequently but the other day I found a new recipe on internet that we tried with great success. The original recipe in Swedish was posted on the following link. The chicken became very tasty, the meat was juicy and tender and the skin very crispy but it takes some time in preparation.

First you need a free range chicken (preferably ecological) on about 2 kg, i cut it open on the back, then the chicken should be in brine for about 6 – 8 hours. A good grill is also important, we have a Kamado Joe Classic charcoal grill that helps us to maintain an even temperature for a longer time.

Brine; 2 liters water, 8 tbs salt, 2 tsp dried tarragon, 2 tsp dried basil & 1 bay leaf. Warm everything up to boil and then cool down, rinse the chicken and put it in the brine and leave for 6 – 7 hours.

Then prepare a glaze (2 tbs Tamari soy, 2 tbs liquid honey & 2 tbs freshly squeezed lemon juice) to brush on the chicken after been in the brine, then put it on the preheated grill 170C, put a container below the chicken in order to prevent dripping on the glow. Brush the chicken every 20 – 30 minutes and total time on the BBQ is about 1.5 hours.

To the chicken we had this time potatoes that we precooked, after cooling down pressed them slightly with a fork, sprinkled coarse salt & olive oil and in the oven on 225 C for about 20 minutes plus asparagus also sprinkled with coarse salt & olive oil that joined the chicken on the grill for about 10 – 15 minutes.

 

One Comment Add yours

  1. SI-Ya Ray says:

    That skin looks Incredible!

    Like

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