Barbecued Chicken with Bell Pepper & Mango Chutney

Ingredients

• 1 gallon cold water
• ¾ cup kosher salt
• ½ cup evaporated cane syrup
• 2 oranges, quartered
• 2 lemons, quartered
• 1 whole chicken (6-8 lbs)

• canola oil
• salt
• freshly ground black pepper
• 1 medium onion, quartered
• 1 head of garlic, halved horizontally
• 2 sprigs of fresh rosemary
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced

• 1 cup Amoretti® Aged Pomegranate Balsamic Vinegar
• ¾ cup ketchup
• ⅓ cup brown sugar
• ½ tsp minced garlic
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ tsp salt
• ½ tsp freshly ground black pepper

• 2 tbsp light tasting olive oil
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 red onion, julienned
• 1½ tsp fresh rosemary or ½ tsp dried
• 1 cup chicken broth
• 2 tbsp Amoretti® Pomegranate Balsamic Vinegar
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup diced mango

• large container to hold chicken and brine
• baker's twine
• roasting pan with rack
• instant read thermometer

Directions

1. Add the salt and sugar to the water and stir until they are dissolved.
2. In a container large enough to hold the chicken and all the water, add the water and the quartered lemons and oranges.
3. Lower the chicken into the container, making sure the chicken is fully submerged.
4. Allow the chicken to sit in the brine, refrigerated, for at least 4 hours or overnight.

5. Preheat the oven to 375°F.
6. Remove the chicken from the brine and thoroughly dry it inside and out with paper towels.
7. Rub the chicken all over with canola oil and sprinkle it liberally inside and out with salt and pepper.
8. Add the onion, the garlic, and rosemary sprigs to the chicken cavity.
9. Add as many lemon, lime, and orange slices as the chicken cavity will loosely hold and secure the legs with butcher’s twine.
10. Place the chicken on a rack in a roasting pan and put the roasting pan in the oven.
11. Reduce the heat to 350°F and roast the chicken for 2-2½ hours, or until an instant read thermometer inserted into the thickest part of the thigh, not touching bone, reads 155°F.

12. While the chicken is roasting, combine all the barbecue sauce ingredients in a small saucepan and stir until the mixture is smooth.
13. Simmer over medium heat until reduced by half, about 15-20 minutes.
14. When the chicken reaches 155°F, baste it generously with the prepared barbecue sauce and return it to the oven for an additional 15 minutes.
15. Baste every 5 minutes with the barbecue sauce until an instant read thermometer reads 160°F.
16. Remove the chicken to a cutting board, tent it loosely with aluminum foil, and allow it to rest for 10 minutes.

17. While the chicken rests, heat 1 Tbs light tasting olive oil in a sauté pan over medium-high heat.
18. Add the bell peppers, red onion, and rosemary. Sauté for 3 minutes.
19. Add the broth, reduce the heat to medium, and simmer for 5 minutes.
20. Return the heat to medium-high, stir in the Pomegranate Balsamic Vinegar, salt, pepper, and mango. Cook 3 minutes more, stirring frequently.
21. Carve the chicken and serve with chutney and a favorite side dish.