Beer Brined Barbecue Chicken

Summer isn’t giving up without a fight this year. It’s been hot and humid in DC for the past week — hotter than it was for most of the Summer. I really don’t mind though, since it gives me an excuse to sneak in a few more Summer recipes. I’m kicking myself I waited so long to try this one. This beer brined barbecue chicken is the perfect main dish for a backyard barbecue with friends. Until this, I had never tried brining poultry before cooking it. Sure, I had tasted brined chicken (the fried chicken at restaurant near the new house was out of this world), but hadn’t done it myself. I may never go back to non-brined chicken. It keeps the meat extra juicy and infuses flavor throughout, so even those kinda boring white meat pieces pack a bunch of flavor. I cheated and used bottled BBQ sauce (I had half a bottle of Sweet Baby Ray’s in the fridge — probably from making my crockpot pulled pork). But, if you have the time and energy, you could totally make your own barbecue sauce while the chicken is grilling.

The night before, combine one bottle of bock or amber beer with sugar, salt, bay leaves, hot sauce and water. Add in bone in, skin on chicken and pour another bottle of beer on top of the chicken. We want this chicken D-R-U-N-K. Cover and place in the fridge.

Beer Brined Barbecue Chicken     

When it’s cooking time, remove the chicken from the brining liquid. Pat the chicken to dry and season it with salt. That’s all the seasoning we’re using, because the rest of it is already soaked into our chicken.

Beer Brined Barbecue Chicken

Heat a grill (or, if you have to cook inside like me, a grill pan) over high heat. Brush the grates with vegetable oil and, when hot, place the chicken skin side up on the grill.

Beer Brined Barbecue Chicken

Allow it to cook for 12 minutes on each side until properly marked.

Beer Brined Barbecue Chicken

Once the chicken is marked, brush both sides with barbecue sauce. Cover the grill. Turn the chicken and brush with additional barbecue sauce every 4-5 minutes, until the chicken reaches 165 degrees.

Beer Brined Barbecue Chicken

Remove from the grill and let rest for 10 minutes before serving. (You can eat it right away, but letting it rest helps the juices redistribute.)

Beer Brined Barbecue Chicken

Serve with plenty of napkins!

Beer Brined Barbecue Sauce
Serves 2
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Ingredients
  1. 2 12-ounce bottles of amber or bock beer
  2. 2 tbsp + 2 tsp kosher salt
  3. 2 tbsp + 2 tsp sugar
  4. 1 tbsp hot sauce
  5. 2 bay leaves
  6. 2 cups water
  7. 3 lbs bone-in skin-on chicken pieces
  8. 1 cup barbecue sauce
  9. Vegetable oil
Instructions
  1. The night before, combine one bottle of bock or amber beer with sugar, salt, bay leaves, hot sauce and water. Add in bone in, skin on chicken and pour another bottle of beer on top of the chicken. Cover and place in the fridge.
  2. When it's cooking time, remove the chicken from the brining liquid. Pat the chicken to dry and season it with salt.
  3. Heat a grill over high heat. Brush the grates with vegetable oil and, when hot, place the chicken skin side up on the grill.
  4. Allow it to cook for 12 minutes on each side until properly marked.
  5. Once the chicken is marked, brush both sides with barbecue sauce. Cover the grill. Turn the chicken and brush with additional barbecue sauce every 4-5 minutes, until the chicken reaches 165 degrees.
  6. Remove from the grill and let rest for 10 minutes before serving. (You can eat it right away, but letting it rest helps the juices redistribute.)
  7. Serve with plenty of napkins!
Adapted from Food Network
Adapted from Food Network
Two Forks One Love http://twoforksonelove.com/

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