Recipe by MNILES
"This recipe is a completely redesigned recipe from Beer Can Chicken, sometimes called Drunken Chicken. Beer Can Chicken is used with whole chicken and the beer adds a wonderful flavour, but not a beer flavour. It's hard to describe, but beer seems to enhance the flavor of the spices, and help the other spices permeate deep into the chicken. The alcohol is cooked out, so no worries about intoxication. The problem with Beer Can Chicken is that you can't use it with chicken pieces, only whole chicken; this recipe can be used for chicken pieces. Works well broiled or baked too!"
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1 (3 pound)
hickory or mesquite wood chips
chili powder, divided
This recipe was faster than the time shown. I simply added the chicken to the brine for an hour
and spiced it up and then placed it on the grill! The depth of flavor was incredible and I was able to make
it with boneless, skinless chicken breasts without the breasts coming out dry!
Loved the brine, made the chicken very juicy. I halved the recipe and used it on breasts. Next time I would use a different seasoning, too much curry for my husband and me.
Chicken has great flavor & very tender. I cooked it in the oven, so I also added liquid smoke & 1/3 cup olive oil to seasonings. Thanks for a great recipe!
this chicken was so wonderful! being winter in PA i did not have the option to cook it on the grill, so i improvised with the slow cooker and the chicken was so tender it was completely falling off the bone. i just rubbed the chicken with the spices and put the brine ingredients into the bottom of the crock pot. i also added some whole red potatoes which had amazing flavor and were perfectly cooked at the end of 8 hours on low. great dish!
My husband and I love this recipe - we soaked it in the brine for an hour as recommended and covered it with seasonings. We had excess seasoning so we added the rest of a bottle of beer and basted the bird several times while cooking. The breast of the chicken was SOOOO tender and it cooked all the way through. I even had to use a 4 pound bird - all I could find - and it was done in the time specified in the recipe. Definitely something I'll do again. I picked off the rest of the chicken and will use on nachos! Thanks for the recipe.
I made this in the oven w skinless/boneless breasts adding a touch of olive oil as someone else suggested. Baked it in a covered dish w a bit of the brine(which wasn't necessary but gave a lovely marinade for another dish") ). I didn't have any liquid smoke so I added a tsp of Chipotle Chili Powder for it's smoky flavor. My husband RAVED about this recipe and what's more he went back into the kitchen to serve himself every bit of what was left! Thanks!
This was wonderful! I left the chicken in the brine for two days because things kept coming up and I just didn't have time to grill. My hubby was pleasantly surprised and really loved the flavor and juicy, tenderness. I will definitely do this again.
I used the spices in this recipe to season a standard beer-butt chicken. My entire family raved about this.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 239
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