Grilled Beer-Brined Chicken

 

1/2

cup salt

2

tablespoons sugar

3

teaspoons chili powder

4 1/2

cups water

1

can or bottle (12 oz) beer

1

whole chicken (3 1/2 lb)

• 1 To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
• 2 Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
• 3 Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.