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A twist to the classic BBQ butterfly chicken. This glaze will give your chicken a sweet and tangy kick to it. We cooked this on the Silverbac Wood Pellet grill.
INGREDIENTS
1 whole 5-lb (or larger) chicken
1 24-oz jar orange marmalade
1 TB fresh ginger
2 TB red pepper flakes
¼ C Grilla AP Rub
3 TB Grilla BBQ Sauce
DIRECTIONS
If you want to save cook time, you may want to start by spatch cocking also called butterflying the chicken. Spatch Cocked chicken cuts about 20 percent off of the cook time. Butterflying a chicken before grilling it makes for crispier skin. This Chicken Under a Brick calls for a weight to press the bird against the grill, giving you great grill marks. Tip: a cast-iron pan works equally well as an actual brick.
If you prefer the presentation of a whole bird leave whole.
Preheat your grill to 275 degrees.
In a small sauce pan, melt the orange marmalade on low. Add the BBQ sauce and ginger to this mixture.
Coat the chicken with the rub and place on the grill. If you spatch-cocked the bird, start with the skin-side up for cooking. Flip the bird over halfway through cooking. If you left it whole, then you will cook breast-side up for the whole cook.
Your cooking time will vary depending on size of bird, but you want to cook until all parts of the bird reach an internal temp of 165 degrees. If you plan on pulling the meat apart then you want to take the temp to at least 175 degrees. Your total cook time for a whole bird will be just over 2 hours.
During the last 20 minutes of cooking, coat the bird with the marmalade mixture in 10-minute intervals. If you have some leftover, that is fine—it’s great to dip the meat into if you pull the meat from the bird.
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