Award-Winning Paleo Powder Chicken


 

How do you make chicken flavorful, tender and juicy? Use the ol’ Paleo Powder award-winning BBQ method. Here’s the party tested and BBQ competition approved answer to all your chicken needs…

This probably goes without saying, but first things first, make sure you buy fresh chickens – pieces, halves, or a whole chicken, whatever you fancy. 

Note: This is an overnight process so plan ahead!

INGREDIENTS:

  • Chicken (pieces, half or whole)
  • 1 gallon water
  • 1/4 cup kosher salt
  • 1/2 cup Paleo Powder Original seasoning

DIRECTONS:

Step 1: The Brine

  • Bring water to a boil then add kosher salt and Paleo powder.
  • Once you add seasoning turn heat off and slowly stir to let the seasoning dissolve in the water for about 3-5 minutes.
  • Let brine cool down to room temperature (or cooler); you can do this by adding ice to speed up the process.

Step 2: Prepping the Chicken (only needed if using whole chicken)

  • Cooking chicken in halves is recommended. So to get started, use strong kitchen scissors to cut the breast down the middle. Flip over to the back and make two cuts down the back on each side of the neck/backbone and discard bone. Run fingers between the skin and the meat to separate them (this will allow the brine to penetrate the meat - brine needs to get to the meat and will not penetrate skin).

Step 3: Let the Brine go to Work 

  • Place pieces or prepped whole chicken into a zip lock bag or sealed container and submerge chicken in the brine (zip lock bags are recommended so you can let all the air out and let the brine penetrate the chicken most efficiently).
  • Refrigerate overnight for at least eight hours.

Step 4: Cook

  • Start charcoal grill (charcoal recommend but any pit will work); proceed once charcoal is partially white.
  • Remove the chicken from the brine and place on paper towels to dry off the chicken.
  • Once chicken is dried off sprinkle Paleo Powder original to all sides of the chicken.
  • Place chicken on grill/pit (do not place directly over charcoals) and cook until internal temperature is 165 degrees (you can take the chicken off at 160 degrees because the meat will keep cooking); cooking time will vary depending on size of chicken and temperature of grill/pit, approximately 20-30 minutes.
  • Serve immediately.