Grilled Beer Brined Chicken

By sheilaolim

Serving Size: 1 Serving

Calories
380
Total Fat
24g
Cholesterol
130mg
Sodium
900mg
Protein
40g

Ingredients

• Brine and Chicken
• 2 2
• cups water
• 1/4 1/4
• cup kosher (coarse) salt
• 1/4 1/4
• cup packed brown sugar
• 4 4
• cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
• 2 2
• cut-up whole chickens (3 to 3 1/2 lb each)
• Barbecue Rub
• 1 1
• tablespoon paprika
• 1 1
• teaspoon table salt
• 1/2 1/2
• teaspoon onion powder
• 1/2 1/2
• teaspoon garlic powder
• 1/2 1/2
• teaspoon pepper
• 1/4 1/4
• cup vegetable oil

Details

Adapted from bettycrocker.com

Preparation

Step 1

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 15x10-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).