If you're looking for a new way to grill up a tasty whole bird, then this loaf pan chicken is for you. The chicken in rubbed down with spices and placed in a bread loaf pan to keep the bird most and tender. Give this unique method a try and be surprised by the fantastic results.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
Yield: 4 servings
Ingredients:
- 3/4 cup applesauce
- 3 tablespoons Worcestershire sauce
- 1 whole chicken, 3 1/2 pounds
- Dry Rub:
- 1 tablespoon turbinado sugar
- 2 1/4 teaspoon paprika
- 1 1/2 teaspoon black pepper
- 1 1/2 teaspoon garlic salt
- 3/4 teaspoon celery salt
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
Preparation:
- Build a fire for indirect cooking with Kingsford charcoal by situating the coals on only one side of the cooker, leaving the other side void. Add a few small hickory logs for flavor.
- 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.
- 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.
