6-7 lbs roaster chicken
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1/8-1/4 teaspoon cayenne
1 cup apple butter
1/2 cup of favorite barbecue sauce
~8 oz of apple juice
empty 11 1/2 oz metal can (washed and paper stripped from it)
For Apple Butter BBQ:
Combine 1/2 cup of prepared barbecue sauce with 1 cup of apple butter. Set aside.
I've embedded one of my favorite simple barbecue sauce recipes above, if you're feeling industrious!
Preheat grill to 300-350 degrees for indirect heat. Note: Some grills have an 'indirect heat' option but the use of a secondary containment/broiler pan, indirect cooking is achieved.
Rinse and pat dry chicken. Combine salt, pepper, garlic powder & cayenne. Pat chicken down with spice mix.
Fill empty can approximately 1/2 full with apple juice. Set can atop broiler/drip pan and place chicken over metal can through rear cavity. The can will likely fill the cavity which help the chicken to sit upright on your grill. Cover and grill for 1 1/2-2 hours (or until internal temperature reads 180 degrees). Baste chicken with sauce mixture occasionally during the last 30 minutes of cooking. Remove from grill and let stand for 10-15 minutes before carving and serving.
Serve chicken with remaining sauce mixture.
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