Blackened Beer-Brined Grilled Chicken

Maryland Brewpub Magazine, Spring/Summer 2016, pg 24 Recipe courtesy of The Kitchen

Blackened Beer-Brined Grilled Chicken
Blackened Beer-Brined Grilled Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c apple cider

  • 1/2

    c brown sugar

  • 1/2

    c kosher salt

  • 1

    cinnamon stick

  • 1

    bay leaf

  • 1

    Tbsp whole peppercorns

  • 1

    tsp whole cloves

  • 4

    medium bone-in, skin-on chicken breasts (about 3 pounds)

  • 2

    (12-oz) bottles dark or amber beer

  • 2

    Tbsp butter

  • 2

    tsp chili powder

  • 1

    teaspoon cayenne (optional)

Directions

Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat. Stir just until sugar and salt are dissolved. Remove from heat and let cool to room temperature. Lay the chicken breasts, skin-side down, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into the cider mixture, then pour over the chicken. Cover and refrigerate the chicken for 4 to 8 hours. When ready to grill, heat a gas or charcoal grill to high heat (about 450 degrees). Meanwhile, transfer the chicken from the brine to a clean plate and let it rest, covered, for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne. Brush half the chili butter over the skin on each chicken breast and lay the breasts skin-side down on the grill. Cover and let cook undisturbed for 15 minutes. Flip the chicken breasts, taking care not to tear the skin, and brush with the remaining chili butter. Cover and cook for another 10 minutes. Check the chicken for doneness, and, if necessary, continue cooking in 5 minute increments until it has finished cooking. The chicken is done when the interior reaches 165 degrees, its juices run clear, and the inside is no longer pink. Tent the chicken breasts with aluminum foil and let rest 10 minutes before carving. The bones should pull away cleanly from the underside of the breasts with a little pressure. Slice the breasts into thin pieces and serve.

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