Recipe printed from Jenn's Food Journey, adapted from Epicurious.com
- Serves 2 -
1/2 a whole chicken
2 cups water
2 Tablespoons kosher salt
2 Tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon white pepper
1/3 cup orange juice
1/4 cup tequila
2 Tablespoons packed light brown sugar
2 Tablespoons honey
1-2 jalapenos with seeds, finely chopped
Mix together the water, salt, sugar, garlic, and white pepper until the sugar has dissolved. Place chicken in ziploc bag and pour the brining liquid over it. Allow to brine for at least 2 hours. Remove chicken from brine and thoroughly rinse the chicken under cold water. Pat dry.
Meanwhile, in a small saucepan over medium heat, add the orange juice, tequila, brown sugar, honey and jalapeno. Bring mixture to a boil, stirring until the sugar dissolves. Reduce heat to low and simmer until mixture thickens, about 10 minutes. Allow to cool, reserving 2-3 tablespoons for serving.
Preheat grill to 375 degrees. Oil the grill grates. Place the chicken, skin side down, over direct heat and allow to grill for 8-10 minutes. Flip the chicken over and baste the skin side with the glaze. Allow to grill for 5 minutes. Move chicken to indirect heat and continue to grill until the chicken reaches an internal temperature of 165-170 degrees, basting throughout the cooking process. Remove the chicken from the grill, cover with foil and allow to rest for 8 minutes before cutting into it. Serve with reserved sauce. Enjoy!