(Printable Recipe)
3ā4 cup applesauce
3 tablespoons Worcestershire sauce
1 whole chicken (31ā2 pounds)
Dry rub
1 tablespoon turbinado sugar
2 1ā4 teaspoons paprika
1 1ā2 teaspoons black pepper
1 1ā2 teaspoons garlic salt
3ā4 teaspoon celery salt
3ā4 teaspoon salt
1ā4 teaspoon ground cumin
1ā4 teaspoon ground coriander
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.
In a small bowl, stir together the applesauce and Worcestershire. Holding the chicken over a 9 x 5 x 3-inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.
In another small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.
When the grill temperature reaches approximately 300° F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of the chicken thigh reaches 175° F. Let the chicken cool a bit in the pan before cutting into serving pieces.
http://today.msnbc.msn.com/id/30686517
oh yummy we love chicken
I may very well just try it!
You need to try it Rupert – it is great and really easy!
Man this looks absolutely amazing. Yum! The photos are great too. Thanks for sharing.
Rupert