Jake's Gourmet Chicken Grill

by Jake

This dish that keeps chicken moist, and succulent while producing a very tasty, crunchy skin.

Ingredients:

1 - Whole Chicken Fryer (skin on)
Jake's Tri-Tip, Steak and Rib Rub Dry Seasoning
˝ Cup Apple Juice
Ľ Cup Worcestershire Sauce
˝ Cup Bourbon
Ľ Cup Maple Syrup (Thin Syrup is better)
1 Can at least 6-8" tall

Step 1:
Prepare Barbecue grill with charcoal. Charcoal should be placed in a mound to one side of the grill leaving a section of the grill without charcoal below it. Start charcoal, let burn until all briquettes are ash white. If using gas grill bring temperature to 325 degrees.

Step 2:
Place round metal catch tray under the grill grating in the empty section away from the charcoal. The chicken will be placed above the catch tray while cooking.

Step 3:
Wash whole fryer with water and pat dry. Remove the giblets, liver and any neck pieces and coat with olive oil.

Step 4:
Generously sprinkle Jake's Tri-Tip, Steak and Rib Rub Dry Seasoning all over the chicken. Press the rub into the skin of the chicken to ensure it holds on. Shake the seasoning into the cavity of the chicken to enhance the inner flavor. After seasoning lay the chicken on foil wrap, enough to cover completely, wrap tightly and put aside in your refrigerator. Let chicken rest in foil for 1 to 1-1/2 hours.

Step 5:
In the empty can mix the apple juice, Worcestershire sauce, Bourbon, and Maple Syrup.

Step 6:
Collect a heavy round pie pan and place the filled can in the center of the pie pan.

Step 7:
Once the chicken has marinated remove the foil and open the bottom cavity of the chicken. Slide the chicken onto the top of the can and continue pushing down the chicken to take in as much of the can as possible. The can will act as a natural stand to hold the chicken up. If you have one of those fancy chicken stands you can use that as well.

Step 8:
With your charcoals ash white transport your dish to the grill, ensure that the chicken is low enough so that the lid of the grill will close tightly.
Fill the bottom pan half full with water which will help keep the chicken from drying out as well as capture any errant dripping. Position the chicken over the pan below.
Shake additional seasoning in areas that might have fallen off in transport. Close the grill.

*Note if you have an uneven grill surface place the pie pan directly on top of the grill. Place the can on the pie pan and slip the chicken over the can. With this method no bottom pan is required. Ensure that grill lid will close completely.

Step 9:**
Cook for 2 hours at about 285 degrees until the skin cracks and the internal temperature at the thigh is 180 degrees.

Step 10:
Test Temperature with a meat thermometer. All chicken should cook to a temperature of 180 degrees in the breast and thighs of the chicken. If at the right temperature remove from the grill and transport the chicken in doors and let stand for 3-5 minutes. Remove the chicken gently from the can remember the liquid inside will be hot. Discard the liquid and can.

Serve and Enjoy.

**If you want you can place the chicken liver and parts in foil opened on the grill about 1-1/2 hours into the process. Coat with Jake's Tri-Tip Rub and grill until cooked thoroughly.

Note:
If you find that charcoals are dying and you have not achieved the right temperature remove all the racks from your oven except the bottom rack. Pre-heat the oven turning the temperature up to 350 degrees and place the chicken inside. Check the chicken every 20 minutes as each time the door is opened it takes about 5 minutes to get the desired temperature returned. When temperature is achieved and skin is golden remove and follow above instructions.

Cooking Times

Size-Weight Roasting

3-4 lbs 75-90 minutes

Submitted by Jake from www.jakesbbqsauce.com the Worlds Best Selling Natural Barbecue Sauce.