Apple Cider & Whiskey-Basted Chicken - Recipes - Hasty Bake Charcoal Grills

Name: Apple Cider & Whiskey-Basted Chicken - Recipes - Hasty Bake Charcoal Grills
Ingredients: 4 pound whole chicken; 2 cups apple cider; 1/2 cup soy sauce; 1/4 apple liquor (crown royal apple works well); 1/4 cup apple cider vinegar; 2 tsps dried, crushed sage; 2 tsps dried, crushed thyme; 1 tsp dried, crushed rosemary; 3/4 tsp ground cinnamon (divided into 1/2 and 1/4); 5 pink lady apples (peeled, cored, 2 cut in quarters, 3 cut into slices); 2 shallots; 6 sage leaves; 2 sprigs fresh rosemary; 1/4 cup butter room temperature; Hasty-Bake Greek Seasoning; additional safe leaves and rosemary sprigs for garnish, if desired; salt and pepper to taste; Remove one grill grate and grease drain nearest your firedoor. Light half firebox full of hardwood lump charcoal or hardwood briquettes and set to grill level.; In a plastic, seal-able bag, add 2 quartered apples, shallots, whole sage leaves, rosemary sprigs and ¼ teas cinnamon. Shake to distribute cinnamon.; Pour ½ of basting liquid over chicken. Sprinkle with salt and pepper; Transfer chicken to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of chicken will increase 5 to 10 degrees).; Recipe type: Bake; By: Sandra McBride

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Let me tell you, if there was a smell-o-vision option on the screen, I would turn it on for you folks. The sweet aroma of cider and cinnamon mixed sage and

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Ingredients

4 pound whole chicken
2 cups apple cider
1/2 cup soy sauce
1/4 apple liquor (crown royal apple works well)
1/4 cup apple cider vinegar
2 tsps dried, crushed sage
2 tsps dried, crushed thyme
1 tsp dried, crushed rosemary
3/4 tsp ground cinnamon (divided into 1/2 and 1/4)
5 pink lady apples (peeled, cored, 2 cut in quarters, 3 cut into slices)
2 shallots
6 sage leaves
2 sprigs fresh rosemary
1/4 cup butter room temperature
Hasty-Bake Greek Seasoning
additional safe leaves and rosemary sprigs for garnish, if desired
salt and pepper to taste
Remove one grill grate and grease drain nearest your firedoor. Light half firebox full of hardwood lump charcoal or hardwood briquettes and set to grill level.
In a plastic, seal-able bag, add 2 quartered apples, shallots, whole sage leaves, rosemary sprigs and ¼ teas cinnamon. Shake to distribute cinnamon.
Pour ½ of basting liquid over chicken. Sprinkle with salt and pepper
Transfer chicken to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of chicken will increase 5 to 10 degrees).
Recipe type: Bake
By: Sandra McBride