I’ve managed to find fifteen minutes to myself to post up what is probably my favourite BBQ brined chicken recipe. The secret is to soak the chicken in a brine solution overnight.
Depending on what recipes you read some will suggest longer times, up to 24 hours, however the reality is that overnight is sufficient and this typically means 16-20 hours depending on what time the night before you prepare the brine. Just don’t go longer than 24 hours otherwise the chicken will go tough.
This recipe will also work using chicken breasts, or indeed any cut of poultry.
If you wish to reduce the cost of this recipe, or don’t want to use that much beer, you can simply use equal parts of water in the beers place. Just keep in mind that the flavour will not be as intense but it will still be delicious all the same.
The secret to any great roast, or BBQ, chicken is to soak it in brine for up to 24 hours. Here is my favourite recipe which always produces the sweetest and most moist meat you’re likely to ever enjoy. It sounds like there is a lot of beer in this recipe and in fairness there is so you may like to save this recipe for special occasions, or use home brew. I normally buy a growler (hence the 1.9 litres) of what ever is on tap at my local bottle shop. This recipe should make enough brine to cover a 2 to 3 kg chicken.
1 cup “rock” salt
2 tablespoon black peppercorns, ground
¼ cup honey
¼ cup brown sugar
3 small onions, peeled and chopped
8 bay leaves, preferably fresh
3 oranges, halved
1 bunch fresh sage leaves, chopped
1 bunch fresh thyme, chopped
2 litres water
1.9 litres of your favourite Pale Ale or IPA
1 fresh (not frozen) chicken
Place all ingredients, except the beer and chicken, in a large pot and bring to the boil. Ensure the salt and sugar has dissolved and then remove from the heat. Allow to stand and cool at room temperature for 2 hours; this is to infuse the flavours to their maximum.
Add the cold beer to the mix and place the mix in the fridge to bring it down to around 4°C.
Find yourself a large enough plastic container and add the chicken to it. Pour the brine over the top, ensuring that the bird is completely covered. You may need to place a plate or “weight” on the bird to keep it submerged at all times. Place the lid (or cling-wrap) on the plastic container and store in the fridge overnight – I average around 16-20 hours when I prepare this recipe.
Remove the bird from the brine after your desired time period and pat dry using paper absorbent towel. Let stand and air dry for a further 30 mins. Depending on the room temperature you may need to adjust this accordingly.
Doing this will help to create a really crispy skin and to bring the chicken up to room temperature which will help ensure your bird is cooked the whole way through.
Preheat your oven, or BBQ, to 250°C. Lower the temperature as necessary if you have a fan-forced oven.
Tie the chickens legs together, rub some olive oil over the bird and season sufficiently with salt and pepper.
If using your BBQ fill a small, heatproof container with water and place near your chicken. This water will turn to steam and help create a moist environment in which your chicken is cooking and will help prevent it from drying out too much.
Place the chicken in a roasting tray and roast the chicken for around 45 minutes, until the internal temperature reaches a minimum of 75°C. If using a BBQ ensure you use indirect heating to not burn the tray/chicken.
Let stand for 10-15 minutes before carving and serving.
Beer Guide to Australia is a community dedicated to the sharing of opinions on beers available on the Australian market, whilst promoting beer education, appreciation and sharing our beer and food matching advice.
Beer is proof that God loves us and wants us to be happy.