Equipment
- Coyote Outdoor 36″ Built-In S-Series Gas Gril
Ingredients
- Ingredients:
- 3-5 lb whole chicken
- 1 pineapple for the "throne"
- Wooden skewers for extra support
- Brine:
- 8 cups water
- 1/2 cup salt
- 1/4 cup sugar
- 2 lemons sliced
- Fresh thyme
- 1 TBSP black peppercorns
- Chicken Rub:
- 2 tbsp paprika
- 2 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp black pepper
Instructions
- Instructions:
- Brine Chicken: Bring water, salt, and sugar to a boil in a large pot. Turn off heat and add lemons, thyme, and black peppercorns. Once cooled, submerge chicken in brine and refrigerate overnight.
- Prepare Pineapple Throne: Cut off the top of the pineapple, score around the bottom, and remove the rind to create the "throne." Save extra pineapple for the vinaigrette.
- Rub Chicken: After brining, pat the chicken dry, inside and out. Apply the spice rub evenly.
- Mount Chicken: Place the chicken on the pineapple throne, securing it with skewers.
- Cook Chicken: Heat grill to 450-475°F and cook over indirect heat until the internal temperature reaches 160-165°F.
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