Categories: Grilling
Ingredients
- Kosher salt
- 1 tbsp. black peppercorns
- 4 cups apple juice
- Juice of 1/2 lemon
- 2 4-lb. chickens
- 1 small bunch thyme
- 3 garlic cloves, crushed
- 2 tsp paprika
- Black pepper
- 1 cup Applewood chips
Directions
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Make the brine: Bring 2 cups water, 3/4 cup salt and the peppercorns to a simmer in a large saucepan over medium-high heat, stirring to dissolve the salt. Let cool, then stir in the apple and lemon juices.
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Cut the backbone out of each chicken using kitchen shears; discard. Trim off any remaining ribs. Place the chickens breast-side up, then firmly press down with your hands to flatten. Trim off any excess skin. Transfer the chickens to a large pot, laying them flat. Add the brine, thyme, garlic and 2 cups cold water. Refrigerate 8 hours or overnight.
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Place a drip pan under the grill grates. Preheat the grill to medium and prepare for indirect cooking: On a charcoal grill, bank the coals to one side. Meanwhile, soak the Applewood chips in water, 30 minutes; drain. Remove the chickens from the brine and pat dry. Season on both sides with the paprika, 1 tsp salt and 1/2 tsp pepper.
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When the grill registers 375, add the wood chips: sprinkle half the chips over the coals. Place the chickens breast-side up on the cooler side of the grill, making sure they lie flat. Cover the grill and cook 1 hour, then add the remaining wood chips and coals. Continue grilling until cooked through and the skin is browned and crisp, 1 to 1 1/2 more hours. Transfer the chickens to a cutting board and let rest at least 15 minutes before carving.