Don't let winter prevent you from having a picnic in the kitchen.

Don’t let winter prevent you from having a picnic in the kitchen.

Most of the country is experiencing severe cold and snow, not just in the wintery northeast and northern plains, but also the normally temperate southern states, and even Florida. We want to take your mind off the blustery weather and get you anticipating the eventuality of spring and summer, and the barbecues you will be having in the backyard or on the patio or balcony.

This is an oven roasted chicken recipe, finished with a barbecue sauce like you’ve never experienced before and topped with a fabulous fruit and vegetable chutney. Simply add a potato, macaroni or rice side, hot or cold, to complete your “picnic in the kitchen.”

Oh, and when the weather does turn warm enough for family barbecues outside, you can use this barbecue sauce on the grill, too!

Barbecued Chicken with Bell Pepper and Mango Chutney


Brine Chicken
  • 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)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 medium onion, quartered
  • 1 head of garlic, halved horizontally
  • 2 sprigs of fresh rosemary
  • canola oil
  • salt
  • freshly ground black pepper
Barbecue Sauce Bell Pepper and Mango Chutney
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 red onion, julienned
  • 2 Tbs light tasting olive oil
  • ½ cup diced mango
  • 1½ tsp fresh rosemary or ½ tsp dried
  • 1 cup chicken broth
  • 2 Tbs Amoretti Premium Pomegranate Balsamic Vinegar
Intensely rich in aged pomegranate, Amoretti's pomegranate balsamic vinegar is impossible to resist.

Intensely rich in aged pomegranate, Amoretti’s pomegranate balsamic vinegar is impossible to resist.



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


Preheat the oven to 375°F

Remove the chicken from the brine and thoroughly dry it inside and out with paper towels. Rub the chicken all over with canola oil and sprinkle it liberally inside and out with salt and pepper.

Add the onion, the garlic and a fresh rosemary sprig to the chicken cavity, add as many lemon, lime and orange slices as the chicken cavity will loosely hold, and secure the legs with butcher’s twine.

Place the chicken on a rack in a roasting pan and put the roasting pan in the oven. Reduce the heat to 350°F and roast the chicken for 2 to 2½ hours, or until an instant read thermometer inserted into the thickest part of the thigh, not touching bone, reads 155°F.

Barbecue Sauce

While the chicken is roasting, combine all the barbecue sauce ingredients in a small saucepan and stir until they are incorporated and the mixture is smooth. Simmer over medium heat until reduced by half, about 15 to 20 minutes. 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, basting every 5 minutes with the barbecue sauce, until an instant read thermometer reads 160°F. Remove the chicken to a cutting board, tent it loosely with aluminum foil and allow it to rest for 10 minutes.

Bell Pepper and Mango Chutney

While the chicken rests, heat 1 Tbs light tasting olive oil in a sauté pan over medium-high heat. Add the bell peppers, shallots, and rosemary and sauté for 3 minutes. Add the broth, reduce the heat to medium and simmer for 5 minutes. Return the heat to medium-high, stir in the pomegranate balsamic vinegar, ¼ tsp salt, ¼ tsp pepper and the diced mango and cook 3 minutes more, stirring frequently. Cut the chicken into serving pieces and serve the chutney with the chicken pieces and a favorite side dish.

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