Beer-Brined Barbecue Chicken

If you want to add more gluten free and dairy free recipes to your collection, Beer-Brined Barbecue Chicken might be a recipe you should try. For $10.93 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 1465 calories, 73g of protein, and 14g of fat. This recipe serves 8. This recipe from Foodnetwork has 678 fans. From preparation to the plate, this recipe takes roughly 9 hours. It can be enjoyed any time, but it is especially good for Father's Day. It works well as a Barbecue main course. If you have kosher salt, chili powder, beer, and a few other ingredients on hand, you can make it. With a spoonacular score of 57%, this dish is solid. Users who liked this recipe also liked Beer-Brined Barbecue Chicken, Beer-Brined Beer-Can Chicken, and Beer-Brined Chicken.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 525 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight. Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.) Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving. Photograph by Con Poulos

 

Step by step:

Brine the chicken

1. Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve.

2. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.

Make the barbecue sauce

1. Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.

2. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)

3. Preheat a grill to medium low and brush the grates with vegetable oil.

4. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes.

5. Transfer to a platter and let rest 5 minutes before serving.

6. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need