By Victoria Hart Glavin of Tiny New York Kitchen
I’m not a beer drinker, but I swear most anything brined in beer tastes delicious. Remember, as always, if you don’t have a grill then go get yourself a grill pan.
Brine & Chicken:
- 2 Cups Water
- 1/4 Cup Kosher Salt
- 1/4 Cup Brown Sugar
- 4 Bottles (12 Ounces Each) Chilled Beer
- 3 1/2 Pounds Chicken Pieces
- 1 Tablespoon Paprika
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Freshly Ground Pepper
- 1/4 Cup Olive Oil
In a very large-size bowl combine water, kosher salt, and brown sugar. Stir until salt and sugar have dissolved. Stir in beer. Add chicken and cover with plastic wrap. Place in refrigerator for 8 to overnight, but no more than 24 hours.
Remove chicken from brine and pat dry with paper towels. Throw away brine. Place chicken pieces in a large-size baking pan and place in fridge for 1 hour, uncovered, to dry chicken skin.
In small-size bowl, mix paprika, kosher salt, onion powder, garlic powder, and pepper. Set aside.
Heat gas or charcoal grill for indirect cooking.
Remove chicken from fridge. Brush olive oil over chicken. Sprinkle rub mixture over chicken pieces.
For two-burner gas grill, heat one burner to medium and place chicken on unheated side.
For one-burner gas grill, place chicken on grill over low heat.
For charcoal grill (my grill of choice), move medium coals to edge of firebox and place chicken over drip pan.
Cover grill and cook 15 to 20 minutes.
Turn chicken pieces over and cover grill. Cook 20 to 30 minutes longer.
Turn occasionally, until juice of chicken runs clear when thickest pieces is cut to bone. 170 degrees for breasts & 180 degrees for thighs and drumsticks.
Remove from grill and transfer to serving platter. Let rest 10 minutes before serving. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.