Brining chicken offers the ultimate in moistness and flavor of grilled chicken.
Brine and Chicken
2 cups water
1/4 cup kosher (coarse) salt
1/4 cup packed brown sugar
4 (12 ounce) cans or bottles beer or nonalcoholic beer, chilled
2 cut-up whole chickens (3 to 3 1/2 pounds each)
1 tablespoon paprika
1 teaspoon table salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vegetable oil
In 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; refrigerate
at least 8 hours but no longer than 24 hours.
Line 15 x 10-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 1 hour to dry chicken skin.
Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
Heat gas or charcoal grill for indirect cooking. Brush oil over chicken;
sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner
to medium; place chicken on unheated side. For one-burner gas grill, place chicken
on grill over low heat. For charcoal grill, move medium coals to edge of firebox;
place chicken over drip pan. Cover grill; cook 15 minutes.
Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning
occasionally, until juice of chicken is clear when thickest piece is cut to
bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks).
Prep time: 55 Min | Total time: 10 Hr | Servings: 8
If all the chicken doesn't fit on the grill at once, grill the chicken in 2 batches
(keep first batch warm in oven while second batch is grilling).
Nutrition Information: 1 Serving (1 Serving) Calories 380 (Calories from
Fat 210), Total Fat 24g (Saturated Fat 6g, Trans Fat 1/2g), Cholesterol 130mg; Sodium
900mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 40g
Exchanges: 5 1/2 Lean Meat; 1 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission):