Dry-Brined Beer-Can Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Grilling is a delicious way to roast a whole bird, especially when beer is involved. Use a milder brew if you wish, but skip hoppy IPAs. Ingredients:
1/4 cup kosher salt |
1 tablespoon light brown sugar |
2 teaspoons pimentón (sweet smoked spanish paprika) |
1 1/2 teaspoons dried marjoram or oregano |
1 teaspoon dried thyme |
1 teaspoon freshly ground pepper |
3 bay leaves, finely crumbled |
2 (3 1/2- to 4-lb.) whole chickens |
1 large oven bag |
2 (12-oz.) cans brown ale |
Directions:
1. Combine first 7 ingredients. Sprinkle skin and cavities of chickens with salt mixture. Place chickens in oven bag; twist end of bag, and close with tie. Chill 24 hours.
2. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Reserve 1/2 cup beer from each can for another use. Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.
3. Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 30 minutes to 1 hour and 40 minutes or until golden and a meat thermometer inserted in thickest portion registers 170°. Let stand 10 minutes. Carefully remove chickens from cans; cut into quarters.
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