I love cooking so much that I sometimes think of recipes in my sleep and wake up to write them down. This dream-inspired dish is my family’s most-requested chicken recipe.
—HOLLY KILBEL AKRON, OH
PREP: 15 MIN. • GRILL: 1 1/2 HOURS + STANDING • MAKES: 6-8 SERVINGS
1 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 roasting chicken (6 to 7 pounds)
1 can (11 1/2 ounces) unsweetened apple juice
1/2 cup apple butter
1/4 cup barbecue sauce
1. Combine salt, garlic powder, pepper and cayenne; sprinkle over the chicken.
2. Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for future use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so the can fills the body cavity. Place the chicken on grill rack over drip pan.
3. Grill chicken, covered, over indirect medium heat for 1 1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from gill; cover and let stand for 10 minutes. Remove can from chicken before carving.
PER SERVING 6 ounces: 441 cal., 24g fat (7g sat. fat), 134mg chol., 489mg sod, 11g carb. (10g sugars, 0 fiber), 43g pro.