Pro-Q Smokers & BBQs

Tequila Brined Chicken

Tequila Brined Chicken

This recipe is great for Sunday roasts, and getting your chicken perfectly moist. We cooked 2 chickens using this recipe.


OVERVIEW

METHOD

Roast or Hot Smoking

Cooking Time

4 Hours + 12 Hours Brine

Serves

8

Suggested Wood

Apple

Ability

Intermediate

INGREDIENTS

  • 2 Whole Chickens
  • 120ml Tequila
  • 2 Limes, Juiced
  • 240ml Warm Water
  • 250g Sea Salt
  • 120ml Honey
  • 1 tbsp Lime Rind
  • 2 Jalapeños sliced

INGREDIENTS

  • 2 Whole Chickens
  • 120ml Tequila
  • 2 Limes, Juiced
  • 240ml Warm Water
  • 250g Sea Salt
  • 120ml Honey
  • 1 tbsp Lime Rind
  • 2 Jalapeños sliced

METHOD

Step 1

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.

Step 2

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.

Step 3

Four hours before you’re planning to serve, light the fire and set up your smoker, you can use the brine in the water pan after you remove the chickens.

Step 4

Rinse the chickens under cold running water, and pat dry with some kitchen roll, before covering in olive oil, sea salt and black pepper.

Step 5

Putthe chickens directly on the smoker, or use yourProQ Rib and Roast Rackand bring the temperature up to 225°F. Add yourProQ Smoking Wood Chunks, and If you have one, set yourProQ Smartfireto a pittemperature of 200°F min 250°F max, and your meat for 165°F. Check the smoker every hour or so and top up your fireand water if needed.

Step 6

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.


Configuration

Hot Smoking - Low’n Slow

Hot Smoking  - Low’n Slow More info

Tequila Brined Chicken

KIT USED