Butterflying is the secret to this juicy, flavorful, and quick-cooking chicken dish.

Still searching for what to cook ?

Name: Beer-Brined Butterflied Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 1/2 - 4 lb. chicken; 3/4 cup kosher salt plus 1/2 tsp.; 3/4 cup dark brown sugar plus 1/2 tsp., packed; 1 Tbs. freshly ground coarse black pepper plus 1/4 tsp.; 6 bay leaves crumbled; 24 oz. cold lager beer; 1 tsp. smoked sweet Spanish paprika (pimentón); 1/2 tsp. ground cumin; 1/4 tsp. celery salt; 1/4 tsp. chili powder; Large pinch dried oregano crushed; Pinch cayenne; 2 Tbs. extra-virgin olive oil

Find the most delicious recipes here

INGREDIENTS

3 1/2 - 4 lb. chicken
3/4 cup kosher salt ; plus 1/2 tsp.
3/4 cup dark brown sugar ; plus 1/2 tsp., packed
1 Tbs. freshly ground coarse black pepper ; plus 1/4 tsp.
6 bay leaves ; crumbled
24 oz. cold lager beer
1 tsp. smoked sweet Spanish paprika (pimentón)
1/2 tsp. ground cumin
1/4 tsp. celery salt
1/4 tsp. chili powder
Large pinch dried oregano ; crushed
Pinch cayenne
2 Tbs. extra-virgin olive oil

INSTRUCTIONS

Place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flip the chicken over and press firmly on the center of the breast to break the breastbone. You can see a video of this technique, called butterflying.

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 and 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 tsp. kosher salt, 1/2 tsp. brown sugar, and 1/4 tsp. 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 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 175º to 180ºF, 40 to 50 minutes. Let the chicken rest for 10 minutes before cutting it into quarters and serving.

NOTES

Alert editor

Beer-Brined Butterflied Chicken

3 1/2 - 4 lb. chicken
3/4 cup kosher salt plus 1/2 tsp.
3/4 cup dark brown sugar plus 1/2 tsp., packed
1 Tbs. freshly ground coarse black pepper plus 1/4 tsp.
6 bay leaves crumbled
24 oz. cold lager beer
1 tsp. smoked sweet Spanish paprika (pimentón)
1/2 tsp. ground cumin
1/4 tsp. celery salt
1/4 tsp. chili powder
 Large pinch dried oregano crushed
 Pinch cayenne
2 Tbs. extra-virgin olive oil

In a small bowl, mix the 1/2 tsp. kosher salt, 1/2 tsp. brown sugar, and 1/4 tsp. pepper with the paprika, cumin, celery salt, chili powder, oregano, and cayenne.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (50g)
Recipe Makes: 4 Servings

Calories: 222
Calories from Fat: 62 (28%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 13.5mg		0 %
Potassium 66.5mg		2 %
Total Carbohydrate 41.8g		12 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 41.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 222

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe