Glaze Ingredients (adapted from Bull Grilling and Tailgating)
Place all the brine ingredients in a large pot. Mix until the salt everything is dissolved well. Add the chicken, cover and place in the refrigerator for 24 hours.
The next day, remove the chicken from the brine and wipe dry with paper towels to remove any excess salt.
Set up your grill for indirect cooking and bring the temperature to 225 degrees. I’m using the Gourmet Guru Kamado Grill, so I'll insert the plate setter and then bring the temperature to 225 degrees. For smoking wood, I’m using a mix of maple of cherry wood, 4 to 6 total chunk pieces.
Place the chicken on your grill.
While the chicken is smoking make the glaze by placing all the glaze ingredients in a pot over medium heat. Simmer until the sauce is reduced by one third.
Cook the chicken until it reaches 157 degrees. Remove from the grill, then increase the heat of the grill to 450 to 500 degrees. Place the chicken back on the grill for 3-4 minutes to get some grill marks, turn and apply a layer of glaze.
Cook the chicken for another 2-5 minutes and keep a close eye on the chicken for flare ups. Apply another layer of glaze.
When the chicken has reached 165 degrees it is ready to serve. Apply some grated orange zest and serve!
For the step-by-step recipe, see our Spicy Ginger and Honey-Orange Chicken video.
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