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All RecipesPoultry

Jamie Purviance

Beer-Brined Chicken with Chive Potatoes

  • People

    Serves 4

  • Prep Time

    25 mins

  • Brining Time

    4 to 6 h

  • Grilling Time

    1:15 h

People
Serves 4
Prep Time
25 mins
Brining Time
4 to 6 h
Grilling Time
1:15 h

the Ingredients

Wa R57

Brine

  • 2 cups water
  • ½ cup kosher salt
  • ⅓ cup packed light brown sugar
  • 2 teaspoons dried thyme
  • 4 garlic cloves, smashed
  • 3 bay leaves
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons Dijon mustard
  • 1 yellow onion, 8 to 9 ounces, thinly sliced
  • 2 bottles (each 12 ounces) chilled dark beer, divided
  • 4 cups iced water
  • 1 whole chicken, about 4½ pounds, giblets and any excess fat removed
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1½ pound new potatoes, each 1½ inches in diameter, scrubbed and unpeeled
  • ¾ teaspoon kosher salt
  • 2 tablespoons finely chopped fresh chives

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Poultry Roaster
  • instant-read thermometer

Instructions

  • 01 In a large saucepan over high heat on the stove, bring the water, salt, brown sugar, thyme, garlic, bay leaves, and crushed red pepper flakes to a simmer, stirring until the salt is dissolved. Remove from the heat. Add the mustard and whisk until dissolved. Add the onion, 1½ bottles (18 ounces) of the beer, and the iced water; reserve the remaining beer. Stir the brine until the ice cubes are dissolved.
  • 02 Place the chicken, breast side down, in a large non-reactive bowl. Pour in the brine, being sure that the chicken is completely submerged. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours, no longer.
  • 03 Prepare the grill for indirect cooking over medium heat (350° to 450°F) using the Weber Gourmet BBQ System Cooking Grate.
  • 04 Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels. Pour ½ cup of the remaining beer into the center cup of the Weber Gourmet BBQ System Poultry Roaster. Place the chicken on the center cup so it sits firmly. Tuck the wing tips behind the chicken’s back. Brush the chicken skin all over with oil and season evenly with ¾ teaspoon pepper.
  • 05 Set the poultry roaster in the grate opening and grill the chicken over indirect medium heat, with the lid closed, for 45 minutes. Loosely cover the top third of the chicken with aluminum foil to prevent the top of the chicken from over browning. Continue cooking for another 10 minutes.
  • 06 Meanwhile, bring a medium saucepan of salted water to a boil over high heat on the stove. Add the potatoes and cook until barely tender when pierced with a small, sharp knife, 10 to 12 minutes. Drain and rinse under cold running water to stop the cooking. Pat the potatoes dry with paper towels and transfer to a bowl. Toss the potatoes with 1 tablespoon oil, ¾ teaspoon salt, and ½ teaspoon pepper.
  • 07 Add the potatoes to the poultry roaster and stir gently. Continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), registers 165°F and the potatoes are tender, 20 to 25 minutes, stirring the potatoes once or twice. Wearing barbecue mitts and using two pairs of tongs, transfer the chicken from the grill to a platter and let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Turn off the grill and keep the potatoes in the poultry roaster to keep warm while the chicken rests.
  • 08 Carve the chicken and garnish the potatoes with the chives. Serve warm.
Ingredients
Instructions

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