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Bundt Pan Grilled Chicken

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A moist and juicy whole chicken, cooked on the grill in a bundt pan.



While working at a Natural Food Market, I was introduced to Herbamare. It is a sea salt that is blended with amazing herbs and spices. The result is truly delicious. We used it in several dishes, from roast potatoes and chicken rub, to salad dressings.

Sea salt contains calcium, magnesium, trace elements and other minerals, which are eliminated when sea salt is transformed into table salt. That's why table salt has such a bright white colour, while sea salt is not as pristine.

Since I had thawed a whole chicken for dinner, I decided to season it with the Zesty Herbamare Seasoning Salt and fresh ground pepper. I wanted to taste the wonderful flavor of the salt, on the chicken. We all agreed that even though it was so simply seasoned, it was some of the best chicken we have tasted in a long time.






Bundt Pan Grilled Chicken

1 whole chicken (mine was about 4 lbs)
1 1/2 tsp Zesty Herbamare (contains a touch of red pepper and horseradish)
fresh ground pepper
1 C Margarita mix (feel free to substitute lemon lime soda)

Preheat your grill to 400 degrees.

Rinse chicken and pat dry. Place butt end of chicken over the centre spout of the bundt pan and insert the spout into the chicken; until chicken is securely in place. Season with Zesty Herbamare and fresh ground pepper. Pour the margarita drink (or liquid of choice) into bundt pan.

Place bundt pan in the centre of the grill. Depending on how many heat sources your grill has, you can turn the centre heat source to low, while keeping the left and right heat sources to medium high. Grill chicken for approximately 1 1/2- 2 hrs; until the internal temperature taken in the thickest part of the thigh reaches 170 degrees.

Using oven mitts, remove bundt pan from the grill and set on a trivet to rest for 20 minutes.

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