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Chicken

Chipotle Cinnamon-Brined Chicken

Chipotle Cinnamon-brined Chicken – grilled to a golden brown, mouth-watering perfection.


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Chipotle Cinnamon-Brined Chicken

Recipe Notes

  • Advance Prep: 24 hours for brining the chicken
  • Yield: 2 to 4
  • Method: Indirect grilling

Ingredients

  • 3 tablespoons fennel seeds
  • 1-1/2 tablespoons aniseed
  • 1-1/2 tablespoons coriander seed
  • 1-1/2 tablespoons star anise pieces
  • 1-1/2 tablespoons hot red pepper flakes
  • 1 tablespoons fresh or dried thyme leaves
  • 1 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoons whole cloves
  • 3 cinnamon sticks (each about 3 inches)
  • 2 bay leaves
  • 1/4 cups granulated sugar
  • 1/3 cups firmly packed brown sugar
  • 6 tablespoons coarse sal (kosher or sea)
  • 2 quarts warm water
  • 2-4 canned chipotle peppers in adobo with 1 tablespoon juice
  • 8 cloves garlic, peeled
  • 1 teaspoons liquid smoke
  • 1 chicken (3-1/2 to 4 pounds)

Recipe Steps

Step 1: Heat a heavy skillet (not nonstick) over medium heat. Add the fennel seeds, aniseed, and coriander seed and toast until fragrant and just beginning to brown, 2 to 4 minutes. Transfer to a large heatproof mixing bowl. Add the star anise, hot pepper flakes, thyme, parsley, cloves, cinnamon sticks, bay leaves, granulated sugar, brown sugar, salt, water, chipotle peppers, garlic, and liquid smoke to the bowl. Whisk until the sugar and salt dissolve. Let the brine cool to room temperature. Transfer to a large stockpot or bowl.

Step 2: Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.

Step 3: Add the chicken to the brine and place a pot lid or a resealable plastic bag filled with water on top of it to keep the chicken submerged. Refrigerate, covered, for 24 hours.

Step 4: Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
Truss the chicken with butcher’s string.

Step 5: When ready to cook, set up the grill for indirect grilling and preheat to medium. Place the trussed chicken, breast-side up, in the center of the hot grate over the drip pan and away from the heat, and cover the grill. Grill the chicken until the skin is a deep golden brown and the meat is cooked through, 1-1/4 to 1-1/2 hours. An instant-read meat thermometer inserted in the deepest part of the thigh (do not touch bone) should read 170 degrees. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.

Step 6: Transfer the chicken to a platter or cutting board and let rest for 5 minutes. Untruss, carve, and serve.

Recipe Tips

*Game hens are available from www.dartagnan.com if you can’t find them locally.