I got this recipie from a friend of mine – and it creates the most wonderful, moist chicken ever!
We left our chicken hangin in the brine for 36-40 hours. I also had to go to Tupperware and get me a special bring container for next time! I’m so excited!
4 cups water
2 tbsp salt (preferably kosher)
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp white pepper
1 tbsp soy sauce (not low-sodium)
2 tsp Lea & Perrin’s Worcestershire
Combine above ingredients in a non-reactive bowl with a tight sealing lid (or a large ziploc bag)
Add chicken – allow chicken to brine for at least 24 hours.
Then spray chicken with cooking spray and slap on some rub! We had a container of rum – or my friend Jen uses the following – which is delicious as well!
BEER CAN CHICKEN RUB:
This is a batch recipe. Use only what you need, and store the rest in a tightly sealed container.
Remove gizzards, etc, and put a chunk of potato, onion or pineapple in the neck hole of the chicken to retain moisture.
Hint: Spray cooking spray on chicken to hold rub on better.
1 tbsp onion powder
1 tbsp chili powder
1/4 cup paprika
1 tbsp sugar
1 tbsp brown sugar
2 tbsp salt
1 tbsp celery salt
1 tbsp black pepper
2 tbsp cayenne
1 tbsp dry mustard
1 tbsp garlic powder
Sit on top of half a can of beer and drink the other half. We used a soda can, and poured bottled beer in it. We don’t buy canned beer.
To finish off the meal we like to make potato pockets – cut up a bunch of potatoes, put them on a individual peices of tinfoil sprayed with cooking spray, so everyone gets one, allow them to sprinkle whatever topping they want on them! We like to keep them flat so we can get some crunchies off the heat of the grill. Then fold up and seal the packets, label with a sharpie and throw it on the grill for about 20!
Jen allowed me to share these recipes so that there would be less dry chicken in the world! So brine up folks!