If you're looking for a new way to grill up a tasty whole bird, then this loaf pan chicken is for you. The chicken in rubbed down with spices and placed in a bread loaf pan to keep the bird most and tender. Give this unique method a try and be surprised by the fantastic results.
- 3/4 cup/80 mL applesauce
- 3 tablespoons/45 mL Worcestershire sauce
- 1 whole chicken, 3 1/2-pounds/1.6 kg
- Dry Rub:
- 1 tablespoon/15 mL turbinado sugar
- 1 tablespoon/15 mL mL paprika
- 1 1/2 teaspoon/7.5 mL black pepper
- 1 1/2 teaspoon/7.5 mL garlic salt
- 1 teaspoon/5 mL celery salt
- 1 teaspoons/5 mL salt
- 1/2 teaspoon/2.5 mL ground cumin
- 1/2 teaspoon/2.5 mL ground coriander
- Build a fire for indirect cooking with Kingsford charcoal by situating the coals on only one side of the cooker, leaving the other side void. Add a few small hickory logs for flavor.
- In a small bowl, stir together the applesauce and Worcestershire sauce. Holding the chicken over a 9x5x3 inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.
- In a small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.
- When the grill temperature reaches approximately 300 degrees F/150 degrees C, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of thigh reaches 175 degrees F/80 degrees C. Let the chicken cool for about 10 in the pan before removing it. Once rested, carve into individual pieces and serve with your favorite side dishes.
|Nutritional Guidelines (per serving)|