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| Beer-Brined Butterflied Chicken submitted by Mom Johnson |
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Description
LOVE this chicken recipe! This will be a summer-time favorite! (From the Fine Cooking magazine)
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Directions
Butterfly the chicken.
In a large bowl, combine 3/4 cup brown sugar with 3/4 cup salt, 1 T. black pepper and the bay leaves. Add 4 cups VERY hot water and stir to dissolve the salt and the sugar. Add the beer and stir well to remove the carbonation. Add about 4 cups ice cubes to cool the brine rapidly. When the ice melts and the brine is cool, put the chicken into the brine, adding more cold water as necessary to cover the chicken. Refrigerate, covered for 2-4 hours.
In a small bowl, mix the remaining 1/2 tsp. brown sugar with the paprika, cumin, celery salt, chili powder, oregano, cayenne, 1/2 tsp. salt and 1/4 tsp. black pepper.
Remove the chicken from the brine and let it air dry for 10 minutes or so. Meanwhile, build a charcoal fire or heat a gas grill with all burners on high. For a charcoal grill, when the charcoal is covered with a white-gray ash, divided it into 2 piles and set a drip pan between the coals. For a gas grill, turn the burners that will be directly underneath the chicken off and the other burners to medium.
When ready to cook, if the chicken is still very wet, blot it dry with paper towels. Brush or rub both sides of the chicken with the oil and sprinkle with the spice mixture. Tuck the wing-tips under the breast. Set the chicken, skin-side-up in the center of the grill (not directly over the heat.) Cover and cook until the juices run clear and a meat thermometer in the thickest part of the thigh registers 175-180 degrees, about 40-50 minutes. Let the chicken rest off the grill for 10 minutes before cutting it into quarters and serving. Serves 4.
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Ingredients
 1 3 1/2-4 pound chicken
3/4 cup plus 1/2 tsp. Kosher salt
3/4 cup plus 1/2 tsp. packed dark brown sugar
1 T. plus 1/4 tsp. freshly ground black pepper
6 bay leaves, crumbled
2 12-oz. cans or bottles cold Lager beer
1 tsp. pimenton (Smoked Spanish paprika)
1/2 tsp. ground cumin
1/4 tsp. celery salt
1/4 tsp. chili powder
Large pinch of dried, crushed oregano
2 T. extra-virgin olive oil
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