member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Grilled Beer-Brined Chicken


    Source of Recipe


    betty crocker

    Recipe Introduction


    Brining chicken offers the ultimate in moistness and flavor of grilled 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
    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.
    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 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
    3. 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.
    4. 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°F for breasts; 180°F for thighs and drumsticks).


    Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F. Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
    High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â