BEER-BRINED BUTTERFLIED CHICKEN

BEER-BRINED BUTTERFLIED CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 3 1/2 to 4 pound chicken
3/4 cup plus 1/2 teaspoon kosher salt
3/4 cup plus 1/2 teaspoon packed dark brown sugar
1 tablespoon plus 1/4 teaspoon freshly ground coarse black pepper
2 12 ounce cans or bottles cold lager beer (like Budweiser)
1 teaspoon smoked sweet spanish paprika (pimenton)
1/2 teaspoon ground cumin
1/4 teaspoon celery salt
1/4 teaspoon chilli powder
large pinch dried oregano, crushed
pinch cayenne
2 tablespoons extra virgin olive oil

Steps:

Butterfly the chicken. In a large bowl combine the 3/4 cup kosher salt, 3/4 cup brown sugar, 1 tablespoon pepper and bay leaves. Add 4 cups very hot water and stir to dissolve the salt, sugar. Add the beer and stir well to remove the carbonation> Add about 4 cups ice cubes to cool the brine rapidly. When the ice has melted and the brine is cool, put the chicken in the brine, adding more cold water if needed to cover. Refrigerate covered for 2 to 4 hours. In a small bowl, mix the 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar and 1/4 teaspoon pepper with the paprika, cumin, celery, salt, chili powder, oregano and cayenne. Remove the chicken from the brine and let it air dry for 10 minutes. Meanwhile, build a charcoal fire or heat a gas grill with all burners on high For a charcoal grill, when the charcoal is covered with a white gray ash, divide it into two piles and set a drip pan between the coals. For a gas grill, turn the burners that will be directly underneath the chicken off and the other burners to medium. ( if your gas grill has only two burners, turn one off and set the other one at medium. You may need to rotate the chicken periodically so that both sides brown. When ready to cook, if the chicken is still very wet, blot it dry with paper towels. Brush or rub both sides of the chicken with the oil and sprinkle with the spice mixture. Tuck the wingtips under the breast. Set the chicken skin side up, in the center of the grill ( or not directly over the heat). Cover and cook until the juices run clear and a meat thermometer in the thickest part of the thigh registers 175 to 180 degrees, 40 to 50 minutes. Let the chicken rest for 10 minutes before cutting it into quarters and serving.