Honey-Shallot Roasted Chicken

Another hit from the Weber Real Grilling Cookbook (anyone with a charcoal grill needs this book). All I can say is you need to make this.

We had with Italian Grilled Zucchini and Onions, and Rosemary/Parmesan/Black Pepper Scones.

Honey-Shallot Roasted Chicken

Prep time: 20 minutes " Marinating time: 4 to 6 hours " Grilling time: 45 to 55 minutes

Brine:
2 lemons, thinly sliced
1-1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tablespoons lemon-pepper seasoning (watch what kind you use...Penzey's first ingredient is salt...Kroger's was not...you might want to cut back if it has salt)
1 tablespoon roughly chopped
fresh rosemary
1 teaspoon crushed red chile flakes


2 whole chickens, 3 to 4 pounds each (used 1 5 pounder)

Paste:
1/4 cup extra virgin olive oil
2 tablespoons lemon-pepper seasoning (watch what kind you use...Penzey's first ingredient is salt...Kroger's was not...you might want to cut back if it has salt)
1 tablespoon finely chopped shallots
1 tablespoon finely chopped
fresh rosemary
Zest and juice of 1 lemon
1/4 teaspoon ground cayenne pepper

1. To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat, add 8 cups of ice cubes, and allow to cool.
2. Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine and refrigerate for 4 to 6 hours.
3. To make the paste: In a small bowl, mix the paste ingredients.
4. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly over the chicken halves.
5. Grill the chicken, skin side down, over direct medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over indirect medium heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving.

Makes 4 to 6 servings (that was with the 2 chickens, we got 5 servings from 1 chicken).