Citrus Chicken

  Makes 6 servings INJECTOR SAUCE

• 1⁄3 cup Grand Marnier orange liqueur
• 1⁄3 cup frozen limeade concentrate,thawed
• 1⁄4 cup soy sauce
• 4 tablespoons (1 stick) butter,melted
• 1 tablespoon chile-garlic sauce
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 tablespoon minced fresh ginger

DEEP-FRIED CHICKEN

• 1 whole roasting chicken (4 pounds)
• 2 gallons peanut oil

1. For injector sauce: In a medium bowl, whisk together Grand Marnier, limeade concentrate, soy sauce, melted butter, chile-garlic sauce, orange juice concentrate, and ginger. Strain the sauce through a fine-mesh sieve. 2. For deep-fried chicken: Remove the giblets and neck from chicken. Skewer neck skin to back. Tie legs to tail with butcher’s twine. Twist wings under the back. 3. To prepare the turkey fryer, set up fryer according to manufacturer’s instructions. Add oil to pot. Insert deep-fry thermometer into the pot and preheat oil to 350°F. Turn of fryer. 4. Use a favor-injector syringe to inject strained sauce into both sides of the breast, each thigh, and each drumstick. 5. Place chicken, breast side up, in frying basket. Slowly lower basket into the hot oil. Restart the fryer and fry at 350°F for 5 to 7 minutes per pound, or about 20 minutes total. Carefully remove chicken from hot oil to check doneness: Insert an instant-read meat thermometer into meaty part of thigh. Chicken is done when thermometer registers 180°F. If more time is needed, carefully lower the chicken back into the hot oil and check again in 3 to 5 minutes. 6. When ready, carefully lift the chicken from the oil, allowing excess oil to drain back into the pot. Drain on wire rack. Let stand for 10 to 15 minutes before carving.