Ginger Orange Chicken
By: Ken & Patti Fisher
Published: Monday, September 26, 2011 - 12:32pm

Ingredients




1 large Roasting Chicken
1 12 oz. soda/beer can filled with orange juice
Ingredients: Ginger Orange Marinade
3 cups fresh orange juice
½ cup orange marmalade
¼ cup ground ginger
¼ cup minced garlic
¼ cup Country Bob’s All Purpose Sauce
1 Tsp. white pepper

Preparation

1 We put very little of a Poultry Rub on the chicken because I want you to taste the magic of the pecan smoke. I put these on the “Smoke” setting for a ½ hour. Then, I turn the setting up to “High” for 30 – 40 minutes. Using a temperature probe, I pull the drumsticks off at around 190 degrees. They are so good and so very, very easy.Fill a can with orange juice. You can substitute some of the juice with Cointreau or Grand Marnier for a fancier dinner feel. 2 Mix the marinade at home and put it in a bag with the chicken into your ice chest until you are ready for it. I put marinade into 2 containers for easy handling. When you are ready, fill your soda can with your marinade and put the can into the chicken. Stand that big boy (or girl) up on the grill. 3 The last half hour of your cooking time you want to brush on a thick coat of the glaze. You are looking for medium heat around 300 for about an hour or until you reach an internal temperature of 165 . (I like 175-185 best) 4 This is a nice simple glaze that you can use for anything. 5 Place all the ingredients in a pot, heat on low and stir until smooth. 6 Let cool so it will thicken some and you are ready to glaze. 7 Do this at home. 8 Cooking Directions: Royall Wood Pellet Grill / Smoker 9 Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. I have lined the drip pan with foil, it makes for easier clean up. 10 Place your bird directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “smoking”; the temperature is around 180 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke. 11 After smoking for 30 minutes, turn the control up to 300 degrees for an hour or so. The last half hour brush the bird with your glaze a few times and let it brown. 12 When the bird reaches an internal temp around 165 (USDA) you can pull it off. (I like 175-185 better) Cover it and let it rest for 10 minutes before serving. 13 For conversion to a gas grill check out our website www.datenightdoins.com

About

This week we wanted to show you how simple it is to do fancy. We did this one in a parking lot. We did a Ginger-Orange whole Chicken along with a batch of drumsticks. This is just a classier (Patti’s words) spin on Beer Can Chicken, which is moist and juicy. The way this works is that you put an open can of beer in the bird and stand it up on the grill. The steam from the beer steams it on the inside leaving it nice and juicy. Such a waste of good beer.
So, we thought we would fill a can with ginger and orange juice and try that. The chicken was nicely flavored by the Ginger Orange Marinade and very, very tender.