Grill-Roasted Chicken

Name: Grill-Roasted Chicken
Ingredients: 4 cups apple juice; 1/2 cup bourbon; 1/4 cup firmly packed light brown sugar; 1/4 cup kosher salt; 1 tablespoon cracked pepper; 2 cups ice cubes; 1 (5-lb.) whole chicken; Kitchen string; 2 tablespoons light brown sugar; 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; 5 medium-size assorted apples, quartered; 1 1/2 pounds shallots, peeled and halved; 1 pound small sweet potatoes, quartered; 2 tablespoons chopped fresh flat-leaf parsley

15 ingredients

5 steps

Ingredients

4 cups apple juice
1/2 cup bourbon
1/4 cup firmly packed light brown sugar
1/4 cup kosher salt
1 tablespoon cracked pepper
2 cups ice cubes
1 (5-lb.) whole chicken
Kitchen string
2 tablespoons light brown sugar
3 tablespoons olive oil
3 tablespoons balsamic vinegar
5 medium-size assorted apples, quartered
1 1/2 pounds shallots, peeled and halved
1 pound small sweet potatoes, quartered
2 tablespoons chopped fresh flat-leaf parsley

Directions

1

Bring apple juice to a boil in a heavy 3-qt. saucepan. Remove from heat, and stir in bourbon and next 3 ingredients, stirring until sugar and salt are dissolved. Cool completely (about 20 minutes); stir in ice.
2

Remove neck and giblets from chicken; reserve for another use. Place chicken and apple juice mixture in a 2-gal. zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 4 hours, turning bag occasionally.
3

Remove chicken from brine, discarding brine; pat chicken dry with paper towels. Tie chicken legs together with kitchen string, and tuck chicken wingtips under.
4

Whisk together 2 Tbsp. brown sugar and next 2 ingredients in a large bowl. Add apples and next 2 ingredients, tossing to coat. Place mixture in a single layer in a lightly greased shallow roasting pan. Sprinkle with desired amount of kosher salt and freshly ground black pepper. Place chicken, breast side up, on top of apple mixture in pan.
5

Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pan over unlit side, and grill, covered with grill lid, 45 minutes. Stir apple mixture. Grill, covered with grill lid, 1 hour and 15 minutes to 1 hour and 20 minutes or until a meat thermometer inserted into chicken thigh registers 165° and vegetables are tender. (Shield after 45 minutes to prevent excessive browning.) Remove from grill, cover chicken and vegetables with foil, and let stand 20 minutes. Transfer chicken to a serving platter. Toss apples and vegetables with pan juices to coat; sprinkle with parsley.