This recipe is great for Sunday roasts, and getting your chicken perfectly moist. We cooked 2 chickens using this recipe.
Method: Roast or Smoke
Approx. Cook Time: 4 Hours + 12 hours brining time
- 2 Chickens
- ½ cup Tequila
- 2 Limes, juiced
- 1 cup warm water
- 1 cup Sea Salt
- ½ cup honey
- 1 tbsp lime rind
- 2 Jalapeños sliced
You’ll need to brine the chickens for 12 hours before cooking, in the tequila lime juice, warm water, sea salt, honey, lime rind and jalapeños.
Mix this well until the honey and salt are dissolved.
Put the chickens in a suitable airtight container -sandwich/sealy bags are great- and distribute the brine between them, top them up with cold water, seal them and put them in the fridge overnight.
Four hours before you’re planning to serve, light the fire and set up your smoker, you can use the brine in the waterpan after you remove the chickens.
Rinse the chickens under cold running water, and pat dry with some kitchen roll, before covering in olive oil, sea salt and black pepper. If you're tight for space, you can get some handy dandy chicken racks.
They'll take about 3½ hours to cook at 250f (this is the same for unbrined whole chickens), remember to check our internal temperature guide for a more accurate measure on when your meat is done.
After the chickens reach 165°F internally (testing the breast), they are ready. Take them off, wrap them in tinfoil and carve them when you’re ready to serve.