Beer Brined Butterflied Chicken Recipe

Ingredients for Beer Brined Butterflied Chicken

• 1 whole chicken (about 3-4 lbs)
• ½ teaspoon (3g) kosher salt
• Dark Brown Sugar
• Fresh Ground Black Pepper
• 2 bay leaves
• Lager Beer
• 1 tablespoon paprika
• Ground Cumin
• Celery Salt
• ½ teaspoon chili powder
• Dried Oregano
• Cayenne Pepper
• Extra Virgin Olive Oil

How to Make Beer Brined Butterflied Chicken

1. Butterfly the chicken: Using kitchen shears, cut along one side of the backbone to create a butterfly effect.
2. Prepare the brine: In a large bowl, combine ¾ cup (177g) kosher salt, ¾ cup (150g) packed dark brown sugar, 1 tablespoon (15g) black pepper, and 2 bay leaves.
3. Dissolve and cool: Add 4 cups (950ml) very hot water and stir until salt and sugar are fully dissolved. Add 12 ounces (355ml) beer and stir gently to release carbonation. Stir in 4 cups of ice cubes until the brine is completely chilled.
4. Brine the chicken: Once the brine is cool (ice melted), submerge the chicken completely. Cover and refrigerate for 2-4 hours.
5. Prepare the spice rub: In a small bowl, combine ½ teaspoon (3g) kosher salt, ½ teaspoon (2g) brown sugar, ¼ teaspoon (1g) black pepper, 1 tablespoon paprika, 1 teaspoon celery salt, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon oregano, and a pinch of cayenne pepper.
6. Dry the chicken: Remove chicken from brine and let it air dry for 10 minutes.
7. Pat dry and season: Blot the chicken dry with paper towels. Brush or rub both sides with 2 tablespoons (30ml) olive oil and generously sprinkle with the spice rub.
8. Tuck and grill: Tuck the wings behind the back. Grill, covered, over indirect medium heat (approximately 350°F/175°C), for 40-50 minutes, or until a meat thermometer inserted into the thickest part registers 175-180°F (79-82°C).
9. Rest and serve: Remove from grill and let rest for 10 minutes before cutting into quarters and serving.