Ingredients -- Preparation Method
Ingredients -- Preparation Method
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1 cup kosher salt (1/2 cup table)
1 each broiler chicken
3 tablespoons Dry Spice Rub (see recipe)
12 ouncecanned beer
1) Brine chicken by dissolving salt in large bowl and soak
chicken for 1 hour. Rinse and pat dry
2) Apply spice rub on/in chicken and under breast skin
3) position chicken over beer can on grill and keep oven temperature 350
till internal temp reaches 180 (45-75 min)
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NOTES : The dry spice rub is very interesting and the beer chicken technique is one of the most moist chickens I have tasted in a long time. The spices penetrate all the way through the meat. It does not matter if the beer is "cheap" or not but it has to be a can...partially full (2/3). Stand the chicken on the can by inserting the chicken's cavity over and then into the opened can (with extra holes in the top). The chicken looks like it is sitting on a toilet.
I have never brined a chicken before but is seems to add to the moister and taste
After brining for an hour (rinse well and pat dry), .....peel back the skin on the breast and thigh and rub the spice directly on the meat then let the skin back. sprinkle liberally inside and out.
Cooking at 400 in your bbq is important.....try to keep the flames very low and use a GOOD instant read meat thermometer.
