St. Pauli Girl N.A. Grilled Brined Chicken

Total Time: 1 hr 45 min
Prep Time: 55 min
Cook Time: 50 min
Servings: 8

Ingredients:
2 cups water
1/4 cup kosher salt (coarse)
1/4 cup packed brown sugar
4 (12 ounce) cans St. Pauli Girl N.A. chilled
2 cut-up whole chickens (3 to 3 1/2 lb each)
barbecue seasoning
1 tablespoon paprika
1 teaspoon table salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vegetable oil


Directions:
Total Time: 30 minute In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or plastic) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved.

Stir in beer. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours. Line 15x10-inch pan with sides with foil.

Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine.

Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.

Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat.

For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.

Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F. Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

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