| Reviewed by: |
Date Posted: 11/16/2009 5:51:43 PM |
Rating:   |
Comments:
Very tasty! Had to bake rather than grill, but the flavors were wonderful. Will make again. |
| Reviewed by: Grill Sergeant |
Date Posted: 10/1/2009 4:03:55 PM |
Rating: |
Comments:
This is great grilled chicken. No sauce needed here! Just don't grill at too high of a temperature. My gas grill read 350 degrees most of the time and it was just right. The overnight brine did not hurt either. |
| Reviewed by: Jamescub |
Date Posted: 9/14/2009 1:20:15 AM |
Rating: |
Comments:
This is one of the worst things I have ever eaten. The chicken is so salty! It also tastes like beer so bad no one would eat it. I followed the recipe exactly! So what gives? Why was this so horrible |
| Reviewed by: dc |
Date Posted: 9/12/2009 8:49:29 PM |
Rating: |
Comments:
The tastiest grilled chicken I've tasted. Went over well with the kids too! Used a black ale. I cooked it in the oven then finished it off on the grill while camping. I'd make it again!! |
| Reviewed by: LindaT |
Date Posted: 9/8/2009 12:53:25 PM |
Rating: |
Comments:
This was really tasty. I halved the recipe and let this brine for 24 hours. It was a little salty, but not bad. I did use kosher salt. Very easy and I cooked this on my stove top grill pan |
| Reviewed by: jamgirl15 |
Date Posted: 9/7/2009 3:39:58 PM |
Rating: |
Comments:
We love this recipe... the chicken comes out so moist and tender. I divided the recipe in half and just brined some leg quarters. Also it's a great way to use up leftover beer from summer parties. |
| Reviewed by: Janet T |
Date Posted: 9/7/2009 11:08:56 AM |
Rating: |
Comments:
I tried this recipe out on company and it was a hugh hit. They all said it was the best chicken they have ever had. I cooked some of it in the oven and some on the grill. Both were delicious. Several copies of the recipe went home with the guest. |
| Reviewed by: Sue from PA |
Date Posted: 9/6/2009 10:46:04 PM |
Rating: |
Comments:
Just made this recipe for our Labor Day Party and what a hit. I used a german dark beer for the brine. Everyone was asking for the recipe. |
| Reviewed by: Stitcher1964 |
Date Posted: 9/1/2009 4:00:18 PM |
Rating: |
Comments:
When brining, it is also important that you not use regular table salt instead of the kosher coarse salt called for. Kosher salt has a softer flavor than regular table salt. DeboraHarv614, did you use regular table salt? If so, that probably explains why your final product was overly salty. |
| Reviewed by: Deborah from Tennessee |
Date Posted: 9/1/2009 7:17:06 AM |
Rating: |
Comments:
Made this chicken as directed and it was really good. Always looking for a new way to make chicken.
To the previous reviewer, DeboraHarv614. If your beer is high in sodium, you need a new beer. Most brands of beer have a negligible amount of sodium, generally directly from whatever water is used to brew it because some sodium naturally occurs in water. Some brewers add salt to achieve the flavor they want, but that is normally a tiny amount. Brining requires salt to work properly. The salt draws out the meats natural juices and that is replaced by the flavorful brine. Brining without salt is just marinating. Try this again, only brine for a shorter period of time and be sure to rinse the chicken when before cooking. |
| Reviewed by: RicF964 |
Date Posted: 8/31/2009 10:26:16 AM |
Rating: |
Comments:
I cooked this in the oven, not on a grill. It came out very well and the flavor is amazing. I actually made it for lunches for the week, but after sampling the finished product, we ended up having a piece for dinner that night. Just passed this on to my co-worker too. |
| Reviewed by: Debc60 |
Date Posted: 8/30/2009 7:14:11 PM |
Rating: |
Comments:
This is the most amazing recipe I've tried yet. Brined 2 whole chickens for 18 hours followd recipe from there. Cooked the whole chickens on beer cans filled with beer and a crushed garlic clove in each. OMG was this moist and truly awesome. |
| Reviewed by: DeboraHarv614 |
Date Posted: 8/26/2009 8:35:05 PM |
Rating: |
Comments:
This recipe(as written) was far too salty for our taste. Other than that it did have good flavor. Next time I will omit the salt completely from the brine... the beer has enough sodium for us. |
| Reviewed by: speedyvt28 |
Date Posted: 8/26/2009 7:26:03 PM |
Rating: |
Comments:
If using oven rather than grill, I think you meant follow thru step 2 rather than step 3. Right? |
| Reviewed by: TabbyTab |
Date Posted: 8/12/2009 8:02:44 PM |
Rating: |
Comments:
I marinated this overnight, drained it the next afternoon and let it set in the fridge overnight. Then I finished it the next day. It was freaking amazing! I used Sam Adams for the beer. I would recommend this to anyone tired of the same old chicken. |
| Reviewed by: Jhambicki |
Date Posted: 7/8/2009 2:37:29 PM |
Rating: |
Comments:
This chicken was amazing, we made it on July 4th and I have had several people ask for the recipe, worth the work! I used a pre made barbecue rub to save a little time. |
|