Happy 4th of July! Celebrate with a dish hot off the grill that's sure to delight as much (or more!) as the fireworks show. Our own Chef Andrew Mace created this recipe using our Bee Local Smoked Honey Sauce and Jacobsen Salt Co. Pure Kosher Sea Salt to give your guests a meal they'll crave for the rest of the year! Pair it with refreshing and tangy summer sides: melon, green salad, roasted potatoes, pasta salad, and more.
1 high-quality grass-fed, free-range chicken
1 lb fresh local cherries, pitted
1 large red onion chopped
1 head garlic, peeled and thinly sliced
22 oz tart cherry juice
1 oz chicken bullion
4 oz water
2 oz sesame oil
2 oz toasted sesame seed, ground
2 oz black garlic paste
4 oz Bee Local Cherrywood Smoked Honey
4 dried ancho chili pods, seeds and stem removed
4 oz apple cider vinegar
2 tbsp Jacobsen Pure Kosher Sea Salt
Combine brine ingredients in large stockpot and bring to simmer. Let mixture cool completely before submerging whole chicken. Let chicken and brine stay in refrigerator anywhere from 8-24 hours, but no more at risk of over-salting chicken.
MIX BBQ SAUCE
Combine diced onion, garlic, sesame oil, and salt in large saucepot. Cook on medium heat 3-4 minutes, stirring occasionally. Add remainder of BBQ sauce ingredients and bring to a simmer, reduce to low heat, and let cook 15-20 minutes. Carefully transfer mixture to a blender and puree until smooth. Set aside.
Remove chicken from brine and briefly rinse under cold running water. Place chicken on grill or hot smoker breast side up and let cook and smoke 10-15 minutes. You can also slow roast chicken in oven at 325°F. Using a brush, generously apply BBQ sauce and completely coat skin once the chicken skin has dried a bit. Repeat every 15 minutes until internal temperature of chicken near bone reads 155 degrees. Remove chicken from grill, smoker, or oven and let rest for 15 minutes before carving. Serve with additional sauce.