Grilled Beer-Brined Chicken

(1)
  1 reviews
  • 35|min prep time
  • 7|hr|20|min total time
  • 6 ingredients
  • 4 servings

1/2
cup salt
2
tablespoons sugar
3
teaspoons chili powder
4 1/2
cups water
1
can or bottle (12 oz) beer
1
whole chicken (3 1/2 lb)

Directions

  1. 1 To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
  2. 2 Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
  3. 3 Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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