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.

Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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