Ingredients
- 6 ounce kosher salt
- 1 ounce sugar
- 2 1/2 quart water
- 6 ounce kosher salt
- 1 ounce sugar
- 2 1/2 quart water
- 2 chickens (4 pounds each)
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon chili flakes
- 1/2 cup extra virgin olive oil
Preparation
Baking Directions:
To prepare the brine and brine the chicken:Heat brine ingredients to boil and cool.
When cool, submerge chicken in brine for 20 minutes, then pat dry.
To prepare the marinade and the chicken:Bone out 1/2 chickens, leaving thigh and leg attached to breast.
Brine and pat dry.
Toast spices and grind in spice grinder; mix with olive oil.
Slice orange into thin slices.
Toss chickens with oil/spice mixture and cover with orange slices until ready to use.
Season chicken with sea salt.
Place over indirect heat with wood charcoal, skin side down, and press with a brick.
Cook 75 percent on skin side, flip and finish cooking until juices run clear.
(20 minutes total cooking time.)
Remove from heat.
Plate chicken, drizzle with olive oil and sea salt.
