Servings: 4 people
Calories: 145kcal
Equipment
- Charcoal grill or smoker
- Wood chips or chunks preferably hardwoods such as hickory, oak or pecan
Ingredients
- 4 whole chickens cleaned and trimmed
- Beer brine recipe below
- 4 tablespoons olive oil
- Sweet and Smoky Barbecue Rub recipe below
- Fresh oregano, rosemary, sage and thyme, to garnish
- 4 beers half full at room temperature
Beer Brine (for BBQ Chicken)
- 3 quarts water room temperature
- 4 cans cheap beer
- 1 cup salt
- 1 cup sugar
Sweet and Smoky Barbecue Rub
- ¼ cup dark brown sugar
- ¼ cup granulated honey
- 3 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 2 pinches cayenne pepper
- 1 ½ tablespoons coarse kosher salt
- 3 teaspoons cracked black peppercorn
Injection
- 2 cups chicken stock
- 1 stick butter melted
- ¼ cup olive oil
- 2 tbspns Sweet and Smoky Barbecue Rub blitzed in a spice grinder to a fine powder
Instructions
- In a large pot bring 3 quarts of water, along with a cup each of salt and sugar to a simmer. Stir to combine. Once salt and sugar dissolved, remove from heat and allow the water to cool to room temperature. Pour in 4 cold, cheap beers and immerse chickens. Cover and refrigerate overnight.
- Remove chicken from brine at least 3 hours prior to cooking, rinse under cold water and pat entirely dry with paper towel. Discard brine.
- Place chicken uncovered back in the refrigerator for 2 hours to further dry and tighten the skin. Remove chicken from refrigeration and rest on the counter, returning the bird near room temperature.
- Inject the bird across its wings, thighs, legs and breasts with a combination of the stock, olive oil, butter and barbecue seasoning.
- Drizzle the chicken with oil, then massage an aggressive amount of the barbecue rub into all portions of the chicken. Open a room temperature beer, drink (or discard) half the contents, then slide the whole chickens onto their beer cans.
- Ignite a full chimney of Kingsford Charcoal and spread evenly across the grill floor. Adjust the vents for a low-medium heat, approx 325F. Add more briquettes every 30 minutes, as needed, to maintain temperature.
- Place the beer can-stuffed chickens over the grill grates – balancing the birds upright. Close the lid and roast for 60-90 minutes, intermittently rotating until internal temperature in the dark thigh meat reaches 160F and juices run clear.
- Cautiously remove the chicken from the grill (attentive to the scolding metal beer can positioned inside the chicken) and transfer to a cutting board. Rest for 10 minutes before discarding the beer. Carve, garnish with herbs, serve, and enjoy the juiciest, most flavorful chicken you'll ever devour!
Nutrition
Serving: 4oz | Calories: 145kcal
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