Grilled Beer-Brined Chicken

Ingredients

• x
• x

Preparation

1. Grilled Beer-Brined Chicken


2. Brining chicken offers the ultimate in moistness and flavor of grilled
3. chicken.
5. Prep Time: 55 min
6. Total Time: 10 hours 0 min
7. Makes: 8 servings


8. - Brine and Chicken
9. 2 cups water
10. 1/4 cup kosher (coarse) salt
11. 1/4 cup packed brown sugar
12. 4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
13. 2 cut-up whole chickens (3 to 3 1/2 lb each)
14. - Barbecue Rub
15. 1 tablespoon paprika
16. 1 teaspoon table salt
17. 1/2 teaspoon onion powder
18. 1/2 teaspoon garlic powder
19. 1/2 teaspoon pepper
20. 1/4 cup vegetable oil


21. Total Time: 30 min
22. 1.In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or
23. plastic) container or stockpot, mix water, kosher salt and brown sugar,
24. stirring until salt and sugar are dissolved. Stir in beer. Add chicken.
25. Cover; refrigerate at least 8 hours but no longer than 24 hours.2.Line
26. 15x10-inch pan with sides with foil. Remove chicken from brine; rinse
27. thoroughly under cool running water and pat dry with paper towels.
28. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry
29. chicken skin. Meanwhile, in small bowl, mix all rub ingredients except
30. oil; set aside.3.Heat gas or charcoal grill for indirect cooking. Brush
31. oil over chicken; sprinkle rub mixture over chicken. For two-burner gas
32. grill, heat one burner to medium; place chicken on unheated side. For
33. one-burner gas grill, place chicken on grill over low heat. For charcoal
34. grill, move medium coals to edge of firebox; place chicken over drip
35. pan. Cover grill; cook 15 minutes.4.Turn chicken over; cover grill and
36. cook 20 to 30 minutes longer, turning occasionally, until juice of
37. chicken is clear when thickest piece is cut to bone (170°F for
38. breasts; 180°F for thighs and drumsticks). Oven Directions: Make
39. chicken as directed through step 3. Heat oven to 425°F. Brush oil over
40. chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or
41. until juice of chicken is clear when thickest piece is cut to bone
42. (170°F for breasts; 180°F for thighs and drumsticks). High Altitude
43. (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25
44. to 35 minutes longer, turning occasionally.
45. How-To: If all the chicken doesn't fit on the grill at once, grill the
46. chicken in 2 batches (keep first batch warm in oven while second batch
47. is grilling).
48. Nutrition Information:
49. 1 Serving: Calories 380 (Calories from Fat 210); Total Fat 24g
50. (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 130mg; Sodium 900mg;
51. Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein
52. 40g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 2%;
53. Iron 10% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 5 1/2 Lean
54. Meat; 1 1/2 Fat Carbohydrate Choices: 0
55. *Percent Daily Values are based on a 2,000 calorie diet.


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