by cinmyrs,
7/18/2011I have made this many times and it is always so good. I recently used the brine for grilled chicken wings. Yummmmmmm.
by Betts,
7/14/2011Beautiful bird and all that was promised in the recipe- moist, tender, flavorful, a little spicy. The recipe makes enough to brine 2 chickens. One got cooked after a 2 hr soak and tomorrow is the next one.
by Tastetester,
6/24/2011AMAZING! so good. And even better when (if!!) leftover as cold chicken chopped up for salads or sandwiches. So easy and a hit with everyone. Hardest part was convincing the guys to part with the beer....
by Tastetester,
6/24/2011AMAZING! so good. And even better when (if!!) leftover as cold chicken chopped up for salads or sandwiches. So easy and a hit with everyone. Hardest part was convincing the guys to part with the beer....
by LaraNell,
8/3/2010This is my absolute all-time favorite chicken recipe. It's a sort of high-brow version of classic "beer can chicken." The flavor is exceptional and the butterflying makes the chicken cook thoroughly and evening without drying out, so the chicken stays incredibly juicy. Everyone I've made this for has loved it...from picky eaters to gourmands to kids to my grandparents. Fantastic. Can't recommend this highly enough and I always make an extra chicken, as the flavorful chicken is wonderful in other recipes for future use (chicken salad or salads topped with chicken, tossed into pasta dishes, on top of a chicken pizza...I LOVE the previous commenter's enchilada idea...I'll have to try that!) Seriously, if you haven't tried this before...make it NOW. I use Lone Star, because I live in Texas and that's what my brother drinks, so I usually keep it on hand for him, but just use whatever lager-ish beer that you prefer.
by Kitsy,
5/7/2010I've made this over and over again. It is impressive. Tender and as flavorful as can be. You can also do chicken pieces, but I find you get a far more moist result with the butterfly cut.
If you do the pieces, keep them close to each other and watch the cooking time!
by techalum,
6/16/2009This recipe is one of our go to chicken dishes ever since we made it when the magazine first published it. I've brined it as long as overnight with no ill affects. We do the whole butterflied chicken and then use the leftovers (if we don't have people over) in enchiladas later in the week. If you don't mind the smell of beer for a short while after making the brine, the recipe is well worth trying.
by Deglazed_Adrian,
11/29/2007This is a wonderfully tasty dish, with just the right amounts of spiciness, saltiness and flavourful beer. I have not yet done a whole butterflied chicken, preferring instead to simply grab some thighs (I'm a bachelor, so a whole chicken is too much), but it works just as well. I've marinated it both for 2 hours and for 4 hours, with both resulting in satisfying dishes. However, the 4 hour time is preferred. The rub is perfect, although I tend to add a bit more ground pepper and a bit less salt. As for the beer, I use Budweiser, and it goes without saying that a few extra cold cans of beer goes wonderfully with the chicken when it's time to eat. I have a 2-burner gas BBQ, so there's little preheating necessary (given that much of the heat quickly escapes anyway). I've served this with a side of salad and asparagus, and works well. In total, I've cooked this dish on six different occasions, all with guests, and all of them have commented on how good it is. Highly recommended and as a fan of chicken, this is definitely in my top 5 chicken recipes. Also, I forgot to mention, you really do need to ensure that the chicken has skin on it, otherwise the rub won't stick and is far, far less flavourful.
