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beer brined butterflied chicken


another good way to grill chicken from fine cooking magazine.


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  1. Butterfly chicken
  2. In a large bowl
  3. Combine the 3 / 4 cup kosher salt
  4. 3 / 4 cup packed dark brown sugar
  5. 1 tablespoons pepper
  6. And bay leaves
  7. Add 4 cups very hot water and stir to dissolve the salt and sugar
  8. Add beer and stir well to remove the carbonation
  9. Add about 4 cups ice cubes to cool the brine rapidly
  10. When the ice has melted and brine is cool
  11. Put the chicken in the brine
  12. Refrigerate
  13. Coverered
  14. For 2-4 hours
  15. In a small bowl
  16. Mix the 1 / 2 teaspoons kosher salt
  17. 1 / 2 teaspoons brown sugar
  18. And 1 / 4 teaspoons pepper with the paprika
  19. Cerely salt
  20. Cumin
  21. Chili powder
  22. Oregano
  23. And cayenne
  24. Remove chicken from the brine and let it air dry for 10 minutes
  25. When ready to cook
  26. Blot chicken dry with paper towels
  27. Brush or rub both sides of the chicken with the oil and sprinkle with the spice mixture
  28. Tuck wing
  29. Grill
  30. Covered
  31. Over indirect heat until juices run clear and meat thermometer in the thickest part of the thich registers 175-180 degrees
  32. 40-50 minutes
  33. Let the chicken rest for 10 minutes before cutting into quarters and serving

Step 14

Total Time in Minute 170

Ingredients Count 13

cooking beer brined butterflied chicken

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Kosher salt

Dark brown sugar

Fresh ground black pepper

Bay leaves

Lager beer


Ground cumin

Celery salt

Chili powder

Dried oregano

Cayenne pepper

Extra virgin olive oil

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