Josper 1/2 Chicken Recipe

Make brine

In a large saucepan, combine 2 cups of the water with the kosher salt and granulated sugar. Warm over medium heat, stirring, until salt and sugar dissolve, about 3–4 minutes. Remove from heat.

Add the orange zest, lemon zest, orange juice, lemon juice, crushed garlic, peppercorns and bay leaves to the warm saline. Stir to combine.

Pour the remaining 6 cups cold water into a large nonreactive container or bowl to cool the brine to room temperature. Once the brine is cool, add the concentrated brine mixture and stir. Chill in the refrigerator until fully cold (about 30 minutes).

Submerge the whole chicken in the cold brine, breast side down. Cover and refrigerate for 4–6 hours (up to 8 hours for slightly more flavor). Do not brine more than 8 hours to avoid overly salty meat.

Prepare chicken

Remove the chicken from the brine and discard brine. Rinse the chicken lightly under cold water and pat very dry inside and out with paper towels. Let sit uncovered in the refrigerator for 30–60 minutes if time allows to dry the skin for better browning.

Preheat the Josper (or very hot grill/oven) to a high heat — aim for internal grate temperature ~450–500°F (230–260°C) and ensure you have good charcoal for a smoky flavor. If you don't have a Josper, preheat a conventional oven to 475°F (246°C) and prepare a smoking chip packet if desired.

Tie the legs together with kitchen twine and tuck the wing tips under the body. Brush the chicken all over with 2 tablespoons olive oil and season lightly with the finishing kosher salt and black pepper.

Place the chicken breast side up on the Josper grid (or on a roasting rack set over a baking tray if using oven). Roast with the lid closed to capture smoke and high heat. For a 3–3.5 lb chicken, roast until the thickest part of the thigh registers 160–162°F (71–72°C) on an instant-read thermometer, about 30–40 minutes in the Josper. If using a conventional oven, roast 35–45 minutes, then finish under broiler for 2–3 minutes if you want extra char. Cooking times vary — check temperature.

Remove chicken and rest on a cutting board for 10–12 minutes. The carryover will bring the thigh to 165°F (74°C). During resting, juices redistribute and skin firms.

Make chimichurri

While the chicken roasts, combine the cilantro, parsley, oregano, garlic cloves, achiote paste, red wine vinegar, orange juice, smoked paprika, red pepper flakes, kosher salt and black pepper in a food processor or blender.

Pulse briefly until herbs are coarsely chopped. With the motor running, stream in the 4 tablespoons extra-virgin olive oil until the mixture emulsifies but still has texture. Taste and adjust seasoning — add more salt, vinegar or orange juice to balance brightness and achiote earthiness.

Transfer chimichurri to a bowl and let sit at room temperature for at least 10 minutes for flavors to meld. If made ahead, refrigerate and bring back to room temperature before serving; stir in 1 teaspoon warm water or additional olive oil if it firms up.

Carve the rested chicken into halves or pieces. Spoon 1–2 tablespoons of achiote chimichurri over each portion, reserving extra chimichurri on the side.

Garnish with chopped cilantro and serve with fresh orange wedges for squeezing. Serve immediately so the smoky roasted skin remains crisp.