Grilled Beer-Brined Chicken
Makes 8 Servings
Prep Time: 55 min.
Total Time: 10 hrs.
Brine and Chicken
- 2 - cups water
- 1/4 - cup kosher
- 1/4 - cup packed
- 4 - cans or
bottles (12 oz each)
beer or nonalcoholic beer, chilled
- 2 -
cut-up whole chickens (3 to 3 1/2 lb each)
In a 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 and refrigerate at least 8 hours but no longer
than 24 hours.
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 for 1 hour to dry
chicken skin. Meanwhile, in small bowl, mix all rub ingredients
except oil. Set aside.
Preheat gas or charcoal grill for
indirect cooking. Brush oil over chicken and sprinkle rub
mixture over chicken.
For a two-burner gas grill, heat
one burner to medium and place chicken on unheated side. For a
one-burner gas grill, place chicken on grill over low heat. For
a charcoal grill, move medium coals to edge of firebox; place
chicken over drip pan. Cover grill and cook for 15 minutes.
Turn chicken over. Cover grill and cook for 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).