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1 Large Chicken, quartered


1ltr Boiled water
100g Fine sea salt
150g Dark brown soft sugar
1tbsp Garlic puree
4 Cloves
2 Fresh bay leaves


25g Butter
1 Medium white onion, Diced
1/2 tbsp Cayenne Pepper
1 tbsp Garlic puree
50g Smoked paprika
500g Ketchup
100g American Mustard
150mls Cider Vinegar
100g Treacle
2 tbsp Worcestershire sauce
100g Soft brown sugar
Salt and Pepper, to season


1tsp Fine sea salt
2tsp Ground black pepper
1tsp cumin
1tsp garlic granules
1tsp Dried oregano
1tsp Smoked paprika

Preparing the Brine

Chicken is a lean meat so there aren’t a lot of fats to break down and add flavour. This has one disadvantage and one advantage. The advantage is that we can roast it quickly but the BIG disadvantage is that you can easily dry the meat out. To get around this, you should brine your chicken. This will pack the meat full of moisture and flavour. Add all the brine ingredients to the boiled water and stir until the sugar and salt has dissolved to make a brine concentrate. Place your chicken in a large pot, pour the brine concentrate in and then top up with cold water until the chicken is submerged. Don’t worry if the chicken isn’t completely covered, it will still work. The chicken will need to stay in the brine for at least 3-4 hours or ideally overnight so stick it in the fridge and forget about it.

The Glaze

While the chicken is brining in the fridge, lets make up the glaze. It is sweet with a little kick of spice and makes a great dipping sauce as well. Melt the butter in a saucepan and sauté the onions until they are soft. In a separate bowl, mix all the wet ingredients together and then add them to the saucepan with the onions. Next add all the dry ingredients and give the sauce a mix. Simmer over a medium heat until the sauce thickens, then remove the pan and allow to cool.

Preparing the Chicken

Remove the chicken from the brine and discard the liquid. Pat the quarters dry with some kitchen roll and then, using a sharp knife, make large slashes across the skin. This will help the rub soak into the flesh of the chicken.

Mix all the ingredients for the rub together. Apply it to the chicken evenly making sure you cover all sides. Press the rub into the meat and leave it for 10-15 minutes to absorb the flavours.

While the chicken is marinading, set your grill up for a medium to high indirect heat (around 180 degrees C, about 2/3 Chimney starter of Briquettes should do it). As soon as your grill has reached temperature, place the chicken opposite the coals. Place some large wood chunks on the coals and close the lid leaving the top and bottom vents fully open. Keep adding the wood chunks throughout the cook to keep the smoke going.

When the internal temperature of the chicken reaches 65 degrees C, it’s time to apply the glaze. Brush the top of each piece of chicken liberally with the glaze and replace the lid. you will need to apply the glaze a few more times as the chicken cooks to an internal temperature of 75 degrees C.

Allow the chicken to rest for 5 minutes under foil when you lift it off to allow the juices to settle back through the meat. Serve it up straight away with your favourite sides ( I’d recommend a good home-made Mac n Cheese)