Get Adobe Flash player

Garlic Ginger Chicken

garlicgingerchicken640 16

 

The Paleo Diet continues…This weekend I whipped up a delicious garlic ginger roast chicken, served with buttered golden beets and some coconut creamed cauliflower.  Click on the photo for the step by step process.

 

I started out with a nice plump 8 pound Purdue roaster.

garlicgingerchicken640 01

 

 

I used a very simple brine, 1/2 cup of sea salt and 1/4 cup of honey in 6 cups of water.

garlicgingerchicken640 02

 

Mixed it up well with a whisk

garlicgingerchicken640 03

 

 

The bird went into a 2 gallon Ziploc bag,

garlicgingerchicken640 04

 

 

Poured in the brine and squeezed out all the air before zipping it up

garlicgingerchicken640 05

 

 

Surrounded with ice to bring the temperature down quickly then into the refrigerator overnight.

garlicgingerchicken640 06

 

 

The next morning I took it out, rinsed it off and patted it dry.

garlicgingerchicken640 07

 

 

For the marinade, I used 2 garlic cloves (minced), about a 1″ piece of fresh ginger (also minced), The juice of half a lemon, 1/4 cup of extra virgin olive oil, 1/2 tablespoon each of rosemary and thyme and 1/2 teaspoon each of sea salt and  black pepper, all mixed up in a food processor.

garlicgingerchicken640 08

 

 

I made sure the marinade got well under the skin, front

garlicgingerchicken640 10

 

 

and back.

garlicgingerchicken640 09

 

 

Ready for the smoker

garlicgingerchicken640 11

 

 

Got the Stumps Baby running at 275 degrees with some Royal Oak lump charcoal and a few chunks of cherry wood.

garlicgingerchicken640 12

 

 

Into the smoker, with the probe of my new Thermoworks Chef Alarm in the thigh and the probe from my BBQ guru in the breast.  I was shooting for 180 in the thigh and 160 in the breast.

garlicgingerchicken640 13

 

 

At 178 in the thigh and 161 in the breast I took it out to rest.

garlicgingerchicken640 15

 

 

This was one of the tastiest and moistest birds I’ve ever had.  I served it with golden beets that I roasted for an hour at 375 then sliced and covered with ghee (clarified butter) and black pepper in a casserole dish and put back in the oven for about 15 minutes.  The cauliflower I boiled until soft then creamed with coconut butter, ghee, salt and pepper.  I’m really enjoying this Paleo Diet!

garlicgingerchicken640 16garlicgingerchicken640 17

2 Responses to “Garlic Ginger Chicken”

Leave a Reply