Ring of Fire Grilled Chicken

Name: Ring of Fire Grilled Chicken
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 kgs broiler fryer chicken; 1 Tbsp chili powder; 2 teaspoons cocoa powder; 1 Tbsp curry powder; 1 teaspoon ground cumin; 118 milliliters honey; 99 grams kosher salt, approximately 3/4 cup; 1 teaspoon adobo powder, without pepper; 1 teaspoon hot smoked paprika; 946 milliliters water

Ring of Fire Grilled Chicken might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 612 calories, 41g of protein, and 34g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. Head to the store and pick up broiler fryer chicken, chili powder, honey, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Bloody Mary’s and the Ring of Fire breakfast, Grilled New York Strip Steak with Fire Roasted Salsan and Grilled Mushrooms and Asparagus, and Fire-Grilled Artichokes.

Instructions

Watch how to make this recipe.

Lay the chicken on a plastic cutting board, breast side up, with the neck facing you.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Remove both wings at the joint between the wing and drumette.

Ingredients you will need

Chicken Wings

Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over.

Ingredients you will need

Pop

Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.

Ingredients you will need

Stock

Bone

Meat

Equipment you will use

Knife

Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.

Ingredients you will need

Chicken Pieces

Honey

Water

Salt

Equipment you will use

Ziploc Bags

Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.

Ingredients you will need

Smoked Paprika

Chili Powder

Cocoa Powder

Curry Powder

Cumin

Pat the chicken with paper towels until very dry. Do not rinse.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken.

Ingredients you will need

Whole Chicken

Shake

Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.

Equipment you will use

Wire Rack

Frying Pan

Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.

Ingredients you will need

Vegetable Oil

Equipment you will use

Aluminum Foil

Grill

Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.

Equipment you will use

Pie Form

Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.

Ingredients you will need

Chicken Pieces

Cooler

Chicken Wings

Cooking Oil

Equipment you will use

Grill

After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.

Ingredients you will need

Chicken Wings

Equipment you will use

Kitchen Thermometer