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Ingredients
- 1 ½ cups Badia mojo sauce (set aside 3tbls)
- ½ gallon of water or enough to cover chicken
- 4 tablespoons Badia kosher salt
- 4 tablespoons Badia onion powder
- 2 tablespoons Badia ground garlic
- 2 tablespoons Badia red pepper flakes
- 1 teaspoon Badia cayenne pepper
- 2 Badia bay leaves
- ½ teaspoon Badia dried thyme
- 1 can orange soda
- 1 tablespoons ketchup
- 2 teaspoons Badia hot sauce
Directions
- Prepare a brine by placing chicken in a stock pot with water and mojo sauce, place in your refrigerator for about one hour
- Pour out the brining solution and rinse chicken
- Let dry by placing in a rack for about 30 minutes and pat dry if needed
- Pour half the orange soda on a separate container and set aside to use later
- Mix your first 5 dry ingredients together and rub over the entire surface of the bird, rub the remaining spice rub inside the cavity of the chicken
- Do your best to work the rub in under the skin
- Let it sit in the refrigerator for about 1 hour
- Deposit bay leaves (broken up) and dried thyme inside the remaining orange soda can
- Lift the chicken and lower it onto the orange soda can
- Place chicken on the grill and close the lid
- The chicken is done when the internal temperature reaches 180 degrees. (For a 4-5 lb bird, an hour to an hour and a half, at the most)
- Prepare a simple glaze with three tablespoons of the remaining orange soda, ketchup, mojo sauce , and hot sauce
- When chicken looks almost ready, brush the glaze onto the chicken and cover
- After 5 minutes, brush another layer of glaze and allow to cook until you poke the legs with a skewer and juices run clear
- If fluid contains blood, continue to cook until ready
- Once chicken is done, let it sit for 10-15 minutes to let the juices settle back into the meat
- Remove the bird from the can using oven mitts and tongs
- Be very careful, the can will still be very hot!
