I’m impressed with this chicken recipe. The flavors of all the spices– in the brine, in the rub, are splendid; and cooked just right, it’s outstanding. No doubt, I’ll be making this again.
Male Bonding Beer-Brined Chicken ~
~ adapted from Patio Daddy-O ~
For the brine, with a peeler, chop into small pieces strips of lemon zest to equal 1 tablespoon.
In a large bowl, combine 1/2 cup packed brown sugar, 1/2 cup kosher salt, and 1 cup hot water. Add the lemon zest, 2 teaspoons thyme, 2 teaspoons rosemary, 3 bay leaves, 2 teaspoons crushed black peppercorns, 7 crushed juniper berries, and two 12-ounce bottles of medium-body cold beer. Stir well to remove carbonation. Place the meat in the bowl with the brine and refrigerate for 5 hours. Add cold water to cover completely if necessary.
After time has elapsed, remove chicken from the brine and pat dry with paper towels, also in the cavity. Rub both sides with olive oil and sprinkle with a rub mixture on both sides of– 2 tablespoons ground fennel seeds (I used whole; satisfied.), 1 tablespoon red pepper flakes, 2 tablespoons lemon zest, 1 tablespoon light brown sugar, and 3 tablespoons salt. Let set at room temperature for 30 minutes.
The recipe calls for grill cooking. If you opt for oven baking, you can place it in a plain brown paper sack, set the oven temperature on 400 degrees to give it that wood/grill-cooked taste and bake for 1 1/2 hours. Otherwise, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high. (If cooking on the grill, you will need to ‘butterfly’ the chicken or have your butcher prepare the particular cut so it will thoroughly cook.) When coals are covered with a white-gray ash in a charcoal grill, divide them into 2 piles and set a drip pan between the piles– Brush the grill grate with vegetable oil. In the center of the grill, not directly over the heat, place the chicken skin side up; cover and cook, turning every 10 minutes, until juices run clear and a meat thermometer in the thickest part of the thigh registers 175 degrees Fahrenheit, about 40 to 50 minutes. Let rest for 10 minutes before cutting to serve.
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