Hickory Smoked Orange Chicken

 


     Our Version Of Beer Can Chicken

This week we thought we would put a spin on Beer Can Chicken, which is moist and juicy. But, not much flavor from the beer. The way this works is that you put an open can of beer in the bird and stand it up on the grill. The steam from the beer cooks it on the inside leaving it nice and juicy… I think cooked beer is a little flat, it’s best used for drinking…

So we thought we would fill a can with orange juice and try that.
The picture above shows the orange flavored juice from the chicken and the orange glaze we put on it…

The meat was nicely flavored by the orange and very, very tender…

Prep Time: 10 minutes
Cook Time: 1 hour
Grill: Indirect Medium Heat

Ingredients: Chicken
I large Roasting Chicken
1 12 oz. soda/beer can filled with orange juice

Ingredients: Orange Glaze
3 cups orange juice
1 cup honey
½ cup orange marmalade
¼ cup minced garlic
2 Tbsp. Dijon mustard
1 Tsp. coarse ground black pepper
 




You can see here where I have removed one of my cooking grates and added some large chunks of wet hickory to smoke this bird. Notice also that the bird is standing on the can filled with orange juice.


   Directions: Orange Can Chicken

They say that a picture is worth a thousand words. Not much left to say here. Fill a can with orange juice. Patti likes cooking with alcohol (sometimes it actually goes in the food).

So, you can substitute some of the juice with Cointreau or Grand Marnier for a fancier dinner feel. Put the can in the chicken and stand that big boy (or girl) up on the grill. The last half hour of your cooking time you want to brush on a thick coat of the glaze. You are looking for medium indirect heat around 300 -350 for about an hour or until you reach an internal temperature of 160.

    Directions: Orange Glaze
This is a good and simple glaze that you can use for anything…
Place all the ingredients in a pot, heat on low and stir until smooth…
Let cool so it will thicken some and you are ready to glaze…

 

 
    Just stand it on the grill

Preparing Grill: Indirect Medium Heat
Preheat your grill to medium heat (300-350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this.

Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.
Take it and run with it….

Enjoy,

Ken & Patti

Posted by Ken Fisher at 8/10/2009 7:54 PM
Categories: poultry
Tags: recipes date night BBQ grilling BBQ Hickory Smoked Orange Chicken Beer Can Chicken
Previous Post
Next Post

 

What did you think of this article?




Trackbacks
Trackback specific URL for this post
  • No trackbacks exist for this post.
Comments
Display comments as (Linear | Threaded)
Page: 1 of 1
Page: 1 of 1
Leave a comment

Submitted comments are subject to moderation before being displayed.

 Enter the above security code (required)

 Name (required)

 Email (will not be published) (required)

 Website

Your comment is 0 characters limited to 3000 characters.