Total servings 8
2 whole chickens
2 habanero peppers
2 cloves garlic
2 stalks green onion
1 tbsp fresh ginger
2 tbsp allspice
1 tbsp smoked paprika
1 tbsp cumin seed
2 tbsp coconut sugar
2 tbsp tamari sauce or soy sauce
3 tbsp avocado or olive oil
Brine your hens for at least 1 hour or more. Make the brine, you can simmer for 20 mins - 2 quarts of water, 1/2 cup salt (recommend pink or sea salt) 1/2 cup sugar, 2 tablespoons peppercorn and 1 bay leaf. Remove it from the heat to let it completely cool. Then add chicken brine in the fridge.
Next blend together habanero, garlic, green onion and ginger using an immerersion or countertop blender. Add to a bowl along with the remaining ingredients for the rub, Mix til paste.
When removing the chicken from brine, ensure it's completely patted dry (this helps the skin become crispy). Add rub all over the chicken. You can add the chicken to sealable bags to marinate for another hour up to overnight.
Set the grill over oven to 400F.
If oven add chicken to a baking rack inside a baking tray. Roast for an hour or if using thermostat until chicken reaches 160F.
If grill add chicken and rotisserie until thickest part reads 160F on thermometer.
Allow to rest 5-10 mins. Add garnish and enjoy.
*Lean diet eat: add veggies, cauliflower rice.
*Best carbs: add black beans, brown rice, sweet potatoes.