The Charbroiler

The Charbroiler

15 mins
24 hrs
3 hrs
4

Whole free-range chicken in a brine of beer and cayenne, roasted garlic cream

Ingredients

  • 1,5 kg whole chicken

For the brine

  • 2 l light lager
  • 100 g sea salt
  • 2 tbsp. light muscovado sugar
  • 3 tbsp. cayenne

For the garlic cream

  • 2 heads garlic
  • 3 tbsp. virgin olive oil

Ingredient Tips

HOT TIP
Grill the whole garlic heads on the grate. They are ready as soon as they become soft.

Directions

Step 1 of 3
1
Combine all the ingredients for the brine and stir until the salt and sugar have completely dissolved. Then place the whole chicken in the brine for 1-2 days in the refrigerator.
2
Smoke in the Big Easy at lowest temperature for approx. 3 hours until it reaches a core temperature of min. 72 degrees.
3
Grill the whole garlic heads on the grate until soft and allow to cool. Now cut, press out, mix with the olive oil and salt to taste.
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