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Orange Pepper Brined Chicken

1roasting chicken, 5 to 6 pounds
3/4 cupbrining blend
4 cupswater
1orange cut into wedges
2 tablespoonsorange zest
1 cuporange juice
4 cupsice cold water
1/4 cupGran Marnier
Orange Pepper Butter:
1/2 cupbutter, softened
1 tablespoonorange zest
1 teaspoonpepper, fresh ground
1 teaspoonsea salt
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Orange Pepper Brined Chicken - Equipment List

Carving Board

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Orange Pepper Brined Chicken - Instructions

In a small bowl, whisk together butter, orange zest, pepper and salt. Reserve.

Rinse chicken and pat dry. Place chicken in brining bag.

Boil 4 cups of water. Remove from heat. Stir in brining blend, orange wedges, orange zest and 1/2 cup
orange juice. Stir in ice cold water. Cool. Pour over chicken. Seal brining bag and refrigerate
overnight or 8 hours.

Preheat grill or oven to 375 F.

Remove chicken from brine and rinse in cold water. Stuff orange pepper butter under skin of chicken
breast, legs and wings, being careful not to tear skin. Truss chicken with kitchen twine.

In a small bowl, stir together 1/2 cup orange juice and Gran Marnier. Pour mixture into center well of
BeeRoaster. Place trussed chicken on BeeRoaster and position in a cast iron skillet. Place skillet on
preheated grill or in oven . Roast in closed grill or oven for 1 hour or until internal temperature of
chicken reaches 170 F. Remove from grill and let rest for 20 minutes. Carve and serve.

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Orange Pepper Brined Chicken - Instructions Continued

Serves 4.

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