Drunken Tangerine Chicken

David Henderson

Ingredients

• 2 Cup water	• 1 3 to 4 lb chicken
• 2 Cup white or blush wine	• 1 Tbs lemon pepper
• &#189 Cup kosher salt	• 1 Tbs seasoned salt
• &#189 Cup brown sugar	• 1 Tbs black pepper
• 1 Tbs lemon pepper	• &#189 Tbs garlic powder
• 1 lemon-juice of one lemon	• 1 Cup white or blush wine
• 3-4 tangerines-sectioned or quartered
• 2 medium to large vidalia or sweet onions-sectioned or quartered

Instructions

Bring water/wine to boil and then add salt,sugar, pepper and mix until disolved. Then allow to cool down and then chill in refrigerator. Then add juice from lemons and tangerines.

3-4 pound fryer or roasting chicken.

Place 1 chicken into 1 gallon zip lock freezer bag. Fill bag with brine mixture. Marinate in the refrigerator for at least 8 hours. Upon removing chicken from refrigerator, drain the brine from bag and rewrap chicken in foil or plastic wrap and place back into refrigerator for around 6 hours.

Mix the following spices together to make a dry rub.
1 tbl sp seasoning salt.
1 tbl sp black pepper
1 tbl sp lemon pepper
&#189 tbl sp garlic powder

Remove chicken from refrigerator and plastic wrap and place on plate or pan. Season chicken all over outside with dry rub. Place quartered onions and tangerines into body cavity of chicken.
1 cup white or blush wine

Heat BGE to 350 degrees using whatever cooking procedures you desire. Place chicken in a roaster pan or on a beer can containing 1 cup of white wine in a roaster and cook for 1 &#189 to 2 hours. After cooking place a foil tent over chicken for approx 15 minutes.

Notes

Number of Servings:

Time to Prepare: