Wednesday, 15 February 2012

Loaf Pan Chicken

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This chicken recipe is pretty easy to make and is very tasty! Its definatelly a must try for everyone!


3/4 cup applesauce
3 TBSP Worcestershire sauce
1 whole chicken, 3 1/2 pounds

Dry Rub Ingredients:

1 TBSP Turbinado or Brown sugar
2 1/4 TSP paprika
1 1/2 TSP black pepper
1 1/2 TSP garlic salt
3/4 TSP celery salt
3/4 TSP salt
1/4 TSP ground cumin
1/4 TSP ground coriander


 Build a fire for indirect cooking with by situating the coals on only one side of the cooker, leaving the other side void (For BBQ like weber).  For ceramic cooker like Kamado Joe and The Big Green Egg use the plate setter or heat deflector for indirect cooking. Add a few small hickory wood chunks for flavour.

In a small bowl, stir together the Applesauce and Worcestershire sauce. Holding the chicken over a 9x5x3 inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.

In a small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up (very important!).

When the grill temperature reaches approximately 300 degrees F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of thigh reaches 175 
degrees. Let the chicken cool a bit in the pan before cutting into serving pieces.

I use the Maverick ET-732 to motor the pit temperature and the meat temperature at the same time. When the cook is done I always double check the temp of the meat with my Thermapen digital meat thermometer.

Source of recipeKingsford BBQ University

How to video from Loaf Pan Chicken by Chris Lilly


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