Iced Tea Chicken
1 tablespoon powdered iced tea mix
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1 can (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 teaspoons vegetable oil
Iced Tea Barbecue Sauce (recipe follows)
2 cups wood chips or chunks (preferably hickory or cherry), soaked
for 1 hour in water to cover, then drained
Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt,
pepper, garlic powder, and celery seed in a small bowl and stir to
mix.
Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a
measuring cup and set aside for the sauce. If cooking the chicken on
the can, using a church key-style can opener, make 2 additional
holes in its top. Set the can aside.
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 and then drain and blot dry, inside and out, with
paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity
and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the
oil over the outside of the bird and rub or brush it all over the
skin. Sprinkle the outside of the bird with 1 tablespoon of the rub
and rub it all over the skin. Spoon the remaining rub into the iced
tea through a hole in the top of the can.
Hold the bird upright, with the opening of the body cavity at the
bottom, and lower it onto the can so the can fits into the cavity.
Pull the chicken legs forward to form a sort of tripod, so the bird
stands upright. The rear leg of the tripod is the can.
Tuck the tips of the wings behind the chicken's back.
Set up the grill for indirect grilling and preheat to medium. If
using a charcoal grill, place a large drip pan in the center. If
using a gas grill, place all the wood chips or chunks in the smoker
box or in a smoker pouch and preheat on high until you see smoke,
then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood
chips or chunks on the coals. Stand the chicken up in the center of
the hot grate, over the drip pan and away from the heat. Cover the
grill and cook the chicken until the skin is a dark golden brown and
very crisp and the meat is cooked through (about 180�F on an
instant-read meat thermometer inserted in the thickest part of a
thigh, but not touching the bone), 11/4 to 11/2 hours. If using a
charcoal grill, you'll need to add 12 fresh coals per side after 1
hour. If the chicken skin starts to brown too much, loosely tent the
bird with aluminum foil.
Using tongs, hold the bird by the can and carefully transfer it in
an upright position to a platter.
Present the bird to your guests. Let the chicken rest for 5 minutes,
then carefully lift it off the support. Take care not to spill the
hot iced tea or otherwise burn yourself. Halve, quarter, or carve
the chicken and serve with Iced Tea Barbecue Sauce.
Serves 2 to 4.
Ingredients for Iced Tea Barbecue Sauce
3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Combine the iced tea, ketchup, Worcestershire sauce, steak sauce,
brown sugar, lemon juice, liquid smoke, onion and garlic powders,
and pepper in a heavy saucepan with 1/4 cup of water and gradually
bring to a boil over medium-high heat.
Reduce the heat to medium to obtain a gentle simmer. Let the sauce
simmer gently until slightly reduced, thick, and richly flavored, 6
to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice
as necessary; the sauce should be highly seasoned. If sauce is too
thick or intense, thin with a little more water.
Transfer the sauce to a bowl or clean jar and let cool to room
temperature before serving. Any leftover sauce (in the unlikely
event that you have it) will keep in the refrigerator, covered, for
several weeks. Let return to room temperature before serving. |