Dry-Brined Beer-Can Chicken

Name: Dry-Brined Beer-Can Chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 680 grams brown ale; 3 bay leaves, finely crumbled; 3 kilograms whole chickens; 2 teaspoons dried marjoram or oregano; 1 teaspoon dried thyme; 59 milliliters kosher salt; 1 Tbsp light brown sugar; 1 teaspoon freshly ground pepper; 2 teaspoons pimentón (sweet smoked Spanish paprika); 1 large oven bag

Dry-Brined Beer-Can Chicken is a dairy free main course. One portion of this dish contains about 74g of protein, 60g of fat, and a total of 886 calories. This recipe serves 8. Head to the store and pick up oven bag, thyme, chickens, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Combine first 7 ingredients.

Sprinkle skin and cavities of chickens with salt mixture.

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Chicken

Salt

Place chickens in oven bag; twist end of bag, and close with tie. Chill 24 hours.

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Chicken

Equipment you will use

Oven

Light 1 side of grill, heating to 350 to 400 (medium-high) heat; leave other side unlit. Reserve 1/2 cup beer from each can for another use.

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Beer

Equipment you will use

Grill

Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

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Whole Chicken

Beer

Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 30 minutes to 1 hour and 40 minutes or until golden and a meat thermometer inserted in thickest portion registers 17

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Meat

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Kitchen Thermometer