Dylan and Iwere so excited to try this meal for our cleaner type treat meals. The Chicken was brined in Shiner Bock Beer but you did patted the chicken dry and then grill it! Check out at the bottom the complete disaster that happened when I went to make the sauce below…well the first time I made it!
Beer-Brined Barbecue Chicken
Total:9 hr Active: 15 min
Yield: 8 servings
3 12-ounce cans amber or bock beer * We used Shiner Bock
1/3 cup kosher salt, plus more for sprinkling
1/3 cup coconut sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds assorted skin-on, bone-in chicken pieces
Juice of 2 large oranges
1/4 cup apple cider vinegar
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed coconut sugar
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
Olive oil, for the grill
Brine the chicken: Combine 1 can of beer, the salt, coconut sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, coconut sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
Preheat a grill to medium low and brush the grates with olive oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.
Find the Tomato Peach Recipe HERE.
Recipe Adapted from Food Network Magazine