Recipe by diner524
Flavorful, moist and delicious! Those are the results you'll get with brining—give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.
Top Review by lauralie41
Wonderful chicken! I used 3 pounds of chicken breasts, Coors Light beer, vegetable oil and omitted the cayenne pepper. Marinated for 24 hours (overnight) including the time in the refrigerator to dry off for an hour. Chicken is not DH's favorite but he enjoyed this a lot. Could taste a bit of the beer and the seasonings I always have on hand. Want to try this on wings and drumsticks next. Thanks hon for sharing this great recipe. Made and reviewed for the Game Forum's - Please Review My Recipe Tag Game.
Brine and Chicken
- 473.18 ml water
- 59.14 ml kosher salt (coarse)
- 59.14 ml brown sugar, packed
- 2 (680.38 g) can beer, chilled (or nonalcoholic beer)
- 1 whole chicken (3 to 3 1/2 lb)
- 14.78 ml paprika
- 2.46 ml seasoning salt
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 1.23 ml pepper
- 1.23 ml cayenne pepper (optional)
- 29.58 ml vegetable oil (or softened butter)
Directions See How It's Made
- Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
- Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
- Time-Saver Tip:
- You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.