ONE DAY BEFORE GRILLING SEASON THE CHICKEN
INGREDIENTS
- 1 4 lb (1.8kg) chicken
FOR THE RUB
- 1⁄2 teaspoon five-spice powder
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon ground white or Sichuan pepper
FOR THE AROMATICS
Combine in a foil pouch the following.
- 1⁄3 cup black tea (we used organic black blueberry tea)
- 1⁄3 cup white rice
- 1⁄2 cup brown sugar
- 4 slices dried orange peel
FOR THE SMOKE
- 1 cup hickory wood chips
- 4 cups warm water (drip pan)
FOR THE NEST
- 1 bunch halved scallions
- thinly sliced, unpeeled gingerroot, about 1⁄2 cup
DIRECTIONS
- 1 day ahead. Rinse and pat dry the chicken. Using a sharp knife cut along the backbone and flatten the chicken. Mix the spice for the
rub together in a small bowl, and season the bird with the spice rub. Wrap well and refrigerate overnight. At the same time, using a vegetable peeler, remove the zest from an orange and lay the slices on a rack to dry overnight. Place extra dried zest in an airtight container and freeze for later use. - The next day, light the Broil King® Keg and fill the diffuser pan with water. Place the grids on the lowest level above the water pan,
and lay the scallions and ginger root on the grids as a nest. Place the chicken on top of the scallions and ginger root, and adjust the
settings for a constant temperature of 300°F (149°C) for 1 ½ hour. - Lift the chicken from the grids, and remove the drip pan. Replace it with a foil pan filled with the aromatic tea mixture. Replace the
chicken, and set the temperature to 325°F (163°C). Continue to cook for about ½ hour or until the meat is cooked through. - Test for doneness with a meat thermometer. 170°F (77°C)
