Chicken. Same old boring dinner? Not this time.
Just like you, I tire of the same recipes and need something new and different.
Yet, some days there isn’t a lot of time for dinner prep. That seems to be especially true right now. Roxanne and I are busy getting ready to exhibit at War Eagle in Arkansas. We are eager to tell everyone about our slow cooker mixes. We will keep you posted as the days get closer to be the big fair, but take my word for it, it is kind of busy around here.
Last weekend, we showcased our mixes at the Louisburg Ciderfest—and that was fun. People are amazed that you can bake in a slow cooker and are delighted when they taste the cakes baked from our mixes.
I did not want to eat out, but knew the day would be busy. So, before leaving for Louisburg, I put a chicken into a simple brine and refrigerated it all day. Then, when I got home, it was easy to finish up. It is a recipe that you can either roast in the oven or over indirect heat out on the grill. Either way it tastes great.
The glaze combines teriyaki sauce, orange juice and honey. It tastes special, but the ingredients are far from gourmet.
I love this chicken, and since it is so moist, leftovers are really welcome. Dinner at home, on my patio is a great way to relax and celebrate the day.
Teriyaki and Orange Glazed Roasted Chicken
1 cup boiling water
2 tablespoons Kosher salt
1 teaspoon whole black peppercorns
4 cloves garlic, chopped
½ cup orange juice
3 cups cold water
1 (4-pound) split broiler-fryer chicken
2 tablespoons vegetable oil
½ cup orange juice
¼ cup bottled teriyaki sauce
2 tablespoons honey
Salt and pepper
To make the brine, in a medium bowl, stir together boiling water and salt, stirring until salt dissolves. Stir in peppercorns, garlic, orange juice, and cold water.
Place chicken in a zip-top bag. Pour brine over the chicken. Seal bag and refrigerate several hours.
When ready to cook, drain chicken, rinse and pat dry. Rub the surface of the chicken with the oil.
Heat oven to 450ºF. Line a shallow roasting pan with aluminum foil and spray with nonstick spray. Place chicken breast-side up on prepared pan.
Roast uncovered about 45 minutes or until meat thermometer registers about 155ºF.
Meanwhile, to make the glaze, combine the orange juice and teriyaki sauce in a small saucepan. Cook, uncovered, over medium high heat until mixture boils. (Watch so it does not boil over.) Reduce heat to maintain a steady boil. Cook, uncovered, 10 to 15 minutes or until the mixture is reduced to about ½ cup. Remove from heat and stir in honey, and salt and pepper, to taste.
Brush the orange juice-teriyaki mixture over the chicken. Roast 5 minutes. Brush with the remaining glaze and roast 5 to 10 minutes or until a meat thermometer inserted into the breast or thigh registers 165ºF. Remove from oven, cover and allow to rest 10 minutes.
Ask the butcher to split a whole chicken for you. I have found that butchers in full line meat markets, as well meat departments in typical grocery stores do this for you, generally at no additional charge.
Roasting on the grill: Heat the grill to medium high, indirect heat. Cook chicken, breast down, until golden brown. Turn and place breast up. Roast about 30 minutes or until the meat thermometer registers about 155ºF. Glaze and continue roasting until fully cooked, and meat thermometer registers 165ºF.
Since the glaze is sweet, it browns quickly. Brush the glaze over the chicken during the last 10 minutes of roasting.