Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.

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Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.
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Recipe type: Chicken / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
How to Cure and Barbecue the Best Chicken Ever! Even on the best of days, barbecue chicken can be on the dry and stringy side. Curing the chicken results in a supremely tender and succulent chicken that wins hands down.
Ingredients
  • 1 x 1.6kg Chicken
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • Melted Butter
  • Salt & freshly cracked black pepper to taste
  • Other seasoning of your choice - optional
Instructions
  1. Combine the curing spices with 2.5lt of hot water. Bring this to a boil, then quick chill it by floating the pot in a sink of cold water.
  2. To spatch-cock the chicken, slice through the skin along the sternum, then cut through the breast with your shears.
  3. Open the chicken up, turn it over and dislocate the pelvis with a sharp downward thrust of your hand.
  4. Cut the wing tips from the wings and discard them.
  5. To ensure maximum penetration of the pickling brine, poke holes all over the chicken using your carving fork or any thin sharp object.
  6. Place the chicken in a large container and pour the brine over the bird. Put the lid on and allow this to cure for a full 24 hours in your refrigerator.
  7. The following day, remove the chicken from the brine and pat it dry with kitchen paper. Paint the chicken liberally with melted butter, then season with salt and fresh cracked black pepper.
  8. You can also add chilli flakes or any other seasoning of your choice.
  9. Heat your gas barbecue with burners directly beneath the chicken on minimum, and the remaining burners on maximum.
  10. Place the bird skin side up, close the lid and barbecue for 90 minutes. 15 minutes before the end, turn the chicken over to brown and crisp the skin.
  11. Remove the chicken from the heat, joint into portions and serve immediately. The first thing you will notice is just how tender it really is, along with outstanding aroma.

 

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