Ingredients
- 1 whole chicken, spatchcocked
- 1 jar Wickles pickle brine
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
Instructions
Method: Indirect roasting
- Marinate the chicken in Wickles pickle brine for 4-6 hours.
- Remove and pat dry, then rub with olive oil and seasonings.
- Set the EGG for indirect cooking at 375°F/190°C.
- Roast for 45-50 minutes, or until the internal temperature reaches 165°F.
- Let rest for 10 minutes before slicing and serving.
