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Grilled Beer-Brined Chicken

Makes 8 ServingsGrilled Beer-Brined Chicken

Prep Time: 55 min.
Total Time: 10 hrs.

Ingredients

Brine and Chicken

  • 2 - cups water
  • 1/4 - cup kosher (coarse) salt
  • 1/4 - cup packed brown sugar
  • 4 - cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
  • 2 - cut-up whole chickens (3 to 3 1/2 lb each)

Barbecue Rub

Directions

  1. 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.

  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 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.

  1. 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.

  2. 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).

More Tailgate Recipes

Did You Know?

…that tailgating often involves consuming alcoholic beverages and grilling food; for people to loosen up and have fun before entering the event and also to avoid paying stadium prices for alcohol and food?

 
 


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