Prep 55 mins
Cook 50 mins
A delicious Betty Crocker Recipe.
- 2 cups water
- 1⁄4 cup kosher salt (coarse)
- 1⁄4 cup packed brown sugar
- 4 (12 ounce) cans beer or 4 (12 ounce) cans non-alcoholic beer, chilled
- 2 cut-up whole chickens (3 to 3 1/2 lb each)
- barbecue seasoning
- 1 tablespoon paprika
- 1 teaspoon table salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1⁄4 cup vegetable oil
- Total Time: 30 minute In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved.
- Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Line 15x10-inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
- Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
- Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks.
- Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 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).
- High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.
I used apricot wheat beer to brine the chicken in because that's what I had on hand and I cooked it out on the charcoal grill. This was AMAZING. My husband told me that I needed to open a restaurant after making this chicken LOL I will be making this again. and again. and again.
The only thing I added was some coriander the the spice rub. ;)