Dry-Brined Beer Can Chicken
Dry brining overnight produces juicier and more deeply flavored meat, and the beer can method produces a moist chicken with crispy skin.
- 1/4 cup kosher salt
- 1 tablespoon light brown sugar
- 2 teaspoons pimentón (smoked Spanish paprika)
- 1 1/2 teaspoons dried marjoram or oregano
- 1 teaspoon dried thyme
- 1 teaspoon black pepper, freshly ground
- 3 bay leaves, finely crumbled
- 2 (3 1/2- to 4-pound) whole chickens
- 1 large oven bag
- 2 (12-ounce) cans brown ale
Combine first 7 ingredients. Rinse and pat dry chickens. 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.
Light 1 side of grill, heating to between 350°F to 400°F (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.
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.