Stoned hot chicken
Part the chicken in half and press it against the grid with bricks.
This is a really hot recipe, make sure you have enough Cold beers to keep your palate happy.
Prepare a beer brine and let chicken soak for 24 hrs or more
- 3 cans of beer (33 cl)
- 1 l water
- 1,5 dl coarse salt
- 1,5 dl Brown sugar
Stir and make sure that the salt and sugar dissolves. Make sure the bird is covered with brine.
Now, prepare the rub, for which you´ll need:
- 2 Tbs chilipowder
- 2 tbs chiliflakes
- 2 tbs onion powder
- 2 tbs mustard powder
- 2 tbs cumin
- 2 tbs paprikapowder
- 2 tbs parsilley
- 2 tbs curry
- 2 tbs salt
Place the chicken on a cutting board. If you use a whole bird, use scissors and cut along the breastbone, spread the bird out and flatten it forcefully. Brush with oil and add the rub, save some rub for the butter.
In roomtempered butter, add some of the rub, mix well. Then make a roll and keep in the freezer for a while, makes it easier to cut nice slices later. The slices go under the skin of the breast of the bird, insert a finger under skin and carefully loosen the skin. Et voilá, it is easy peasy to insert slices of butter.
Prepare the glaze:
- 1 dl olive oil
- a Little melted butter
- 1 garlic clove, crushed
- 1 tbs sugar
- 1 very finely chopped chili (chop up two extra chilies for serving)
- 0,5 tbs paprikapowder
Prepare your grill for 50/50-metoden
Wrap two bricks in foil. Grill the bird directly, skinside up. Put the bricks on top of chicken. Let sit for about 10 min, then move to cooler part of grill. Aim for 150 degr Celsius in grill.
Let the chicken lie on grill indirect heat, still skinside up, for about 1 hr or till nice enough colour.
Brush/baste chicken with the glaze every 15 min. When done, sprinkle the rest of chili on top.