Active Time
45 MIN
Total Time
3 HR
Serves : 10

How to Make It

Step 1    

In a pot, combine the water with the salt and sugar and cook over moderate heat, stirring, until the salt and sugar dissolve. Let the brine cool to room temperature.

Step 2    

Set three large oven-roasting bags in a large roasting pan. Put a chicken in each bag and pour one-third of the brine in each. Tie the bags and refrigerate for 4 hours.

Step 3    

Set up a grill for indirect grilling: Light 5 pounds of the charcoal on one side of the grill and hang a grilling or oven thermometer on the opposite side of the grill.

Step 4    

Remove the chickens from the brine and pat dry. In a bowl, combine the smashed garlic, scallions, fennel, jalapeño and ancho. Toss with 2 tablespoons of the Wild Game Rub and stuff into the chicken cavities. Tie the legs together with string. Rub the outside of the chickens with the minced garlic and 1/2 cup of the Wild Game Rub.

Step 5    

Set the chickens breast side down on the grill opposite the coals. Cover and cook at 325° to 350° for 1 hour. Add the remaining 5 pounds of charcoal to the grill as needed to maintain the temperature. Turn the chickens, cover and cook until an instant-read thermometer inserted in the inner thighs registers 160°, about 1 hour and 30 minutes longer. Transfer the chickens to a carving board and let rest for 10 minutes. Carve the chickens and serve.

Suggested Pairing

Oaked Chardonnays have toasty notes that go well with smoky dishes like this chicken.

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