Beer-Brined Chicken

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.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• Brine and Chicken

• 2  cups water
• 1⁄4 cup kosher salt (coarse)
• 1⁄4 cup brown sugar, packed
• 2 (12 ounce) cans beer, chilled (or nonalcoholic beer)
• 1  whole chicken (3 to 3 1/2 lb)

• Rub

• 3  teaspoons paprika
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper (optional)
• 2  tablespoons  vegetable oil (or softened butter)

Directions

1. 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.
2. 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.
3. 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.
4. Time-Saver Tip:
5. 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.