Roast Chicken INJECTED WITH SWEET CHILI & BUTTER

Posted on Nov 21, 2016
by Andrea Alden
Categorie : Poultry

Roast chicken is an easy way to prepare a family dinner to celebrate a major event like Thanksgiving. It’s also a more economic option to buying a whole roasting turkey which can get a little expensive. Roast Chicken Injected with Sweet Chili & Butter came about when I wanted to do something a little different with my side dish, Roasted Acorn Squash with Chili and Masala. The cinnamon, nutmeg, and cumin blended beautifully, pairing well with the heat from the roasted squash. The sweet chili and butter injection kept the meat ridiculously succulent. 


INGREDIENTS

Chicken Rub

  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 2 tsp. parsley
  • salt to taste
  • ¼ tsp. cinnamon
  • freshly ground black pepper
  • pinch of ground nutmeg


DIRECTIONS

Step 1
Preheat your grill to 375°F, you can use the rotisserie, or roast over indirect heat right on the grids. Whichever you choose, remember to use a drip pan to catch all those precious drippings.
Step 2
Melt the butter and whisk it together with the sweet chili sauce. Using the Napoleon Stainless Steel Marinade Injector with the large gauge needle, inject the butter mixture into the breast and legs of both chickens in several places.
Step 3
In a small bowl or shaker, combine the rub spices. Pat the chicken dry and sprinkle the seasonings over them, pressing it into the skin on all sides.
Step 4
You can set up your rotisserie following these instructions, or you can place the chicken directly onto the cooking grids. Insert a Napoleon Wireless Digital Thermometer into the thigh or breast of each chicken, ensuring that you don’t hit bone.
Step 5
Grill the chickens for an hour or more, until the thermometers read 165°F. Remove the chicken from the grill and rest them for 10 minutes before carving.
Step 6
Reserve the drippings and pour them into a saucepan. Add 1 to 2 tbsp. of butter and turn the heat up to medium low. Whisk in enough flour to turn the butter and drippings into a paste. Slowly whisk in chicken stock, adding ¼ to 1/3 cup each time and whisking until combined. Stop adding liquid when you have the perfect gravy consistency.
Step 7
Serve with your favorite seasonal vegetables and loads of gravy.


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