This is a fantastic twist on a barbecued chicken, and very easy.  We use a prop made for beer-can chicken that holds the bird upright, but only to hold up the bird; the prop is not necessary, as you can simply turn the chicken, or use your own racking system. For this recipe, I like to brine the chicken.

Brine:

• 2 quarts water, and a half cup each of sugar and salt, diluted into the water. Rinse the chicken, and set in the brine for about an hour.

For the Barbecue, we use our long drum-style barbecue with a fire on either side of the chicken – one at each end of the barbecue, quite low heat. Start the barbecue while the bird brines; let the fires cool, and close the lid over the chicken, after you have prepped it as follows:

Remove the chicken from the brine, and rinse a second time. In a small container, place a hunk of Red Achiote paste, and the juice of a lime. Mix to make a wet paste.

• Pat the chicken dry; loosen the skin, and rub kosher salt and pepper under the skin;
• Rub the Achiote/lime mix under the skin, and outside the ski;
• Rub the bird with olive oil.

The chicken is now ready for the barbecue. From here, I slide the bird on the prop, with a couple of limes placed to steam into the cavity.

Simply place the chicken between the two fires for about an hour and fifteen, monitoring a couple of times (resist the urge to open the lid and look/admire) and rotate if need be.

Let the bird rest, loosely tented, for at least fifteen minutes, and serve.