Injected with Sweet Chili & Butter
by Andrea Alden
Use a narrow cup to fill injector
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 2 tsp. parsley
- salt to taste
- ¼ tsp. cinnamon
- freshly ground black pepper
- pinch of ground nutmeg
Preheat your grill to 375°F, you can use the rotisserie, or roast over indirect heat right on the grids. Whichever you choose, remember to use a drip pan to catch all those precious drippings.
Melt the butter and whisk it together with the sweet chili sauce. Using the Napoleon Stainless Steel Marinade Injector
with the large gauge needle, inject the butter mixture into the breast and legs of both chickens in several places.
In a small bowl or shaker, combine the rub spices. Pat the chicken dry and sprinkle the seasonings over them, pressing it into the skin on all sides.
You can set up your rotisserie following these
instructions, or you can place the chicken directly onto the cooking grids. Insert a Napoleon Wireless Digital Thermometer
into the thigh or breast of each chicken, ensuring that you don’t hit bone.
Grill the chickens for an hour or more, until the thermometers read 165°F. Remove the chicken from the grill and rest them for 10 minutes before carving.
Reserve the drippings and pour them into a saucepan. Add 1 to 2 tbsp. of butter and turn the heat up to medium low. Whisk in enough flour to turn the butter and drippings into a paste. Slowly whisk in chicken stock, adding ¼ to 1/3 cup each time and whisking until combined. Stop adding liquid when you have the perfect gravy consistency.
Serve with your favorite seasonal vegetables and loads of gravy.
Carve one and serve one whole
Roast Chicken Injected with Sweet Chili & Butter was delicious. I was able to grill two chickens with this recipe. The family loved it so much they took the leftovers too! What a fantastic way to celebrate Thanksgiving, with good food and good company. How do you celebrate Thanksgiving?