Grilled Beer-Brined Chicken |
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Prep Time: 55 Minutes Cook Time: 545 Minutes |
Ready In: 600 Minutes Servings: 8 |
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Ingredients:
Brine and Chicken: |
2 cups water |
1/4 cup kosher (coarse) salt |
1/4 cup packed brown sugar |
4 cans (12 oz) beer, chilled |
7 lb cut-up whole chickens |
Barbecue Rub: |
1 tablespoon paprika |
1 teaspoon table salt |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1/4 cup vegetable oil |
Directions:
1. In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
2. Line x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
3. Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
4. Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F. Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.
5. How-To: If all the chicken doesn't fit on the grill at once, grill the chicken in 2 batches (keep first batch warm in oven while second batch is grilling).
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