Barbecue lager-brined chicken
What could be more in the spirit of barbecues than chicken made moist with beer?
Ingredients
| 1 cup | Water |
| 3 Tbsp | Salt |
| 3 Tbsp | Sugar |
| 1 | Bay leaf |
| 1 Tbsp | Coriander seeds |
| 1 tsp | Black peppercorns |
| 1 | Long red chilli, dried, halved, optional |
| 2 cloves | Garlic, peeled and bashed |
| 600 ml | Lager |
| 1 | Chicken, jointed into drumsticks, thighs, wings, and each breast cut in half, or use 8-10 pieces of chicken on the bone (Main) |
| 1 serving | Oil, for cooking |
Directions
- Make the brine by placing water, salt, sugar, bay, coriander seeds, peppercorns, chilli and garlic in a large bowl. Stir well until salt and sugar dissolve. Now stir in lager.
- Add chicken pieces to brine, pushing all of them under the surface. Cover and refrigerate for half a day (and no longer than 24 hours).
- Remove chicken from brine, discarding brine. Pat chicken dry with paper towels. Arrange chicken in an uncovered dish in the fridge for an hour so the skin dries out.
- Rub chicken lightly with oil and barbecue over medium heat for about 10 minutes each side, until cooked through.
Note
- The brine can be made a day in advance and kept, covered, in the fridge until required.