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Buttermilk-Brined Beer Can Chicken

Jamie Purviance

Difficulty: easy
  • People

    Serves 4

  • Prep Time

    10 mins

  • Brining Time

    12 to 24 h

  • Grilling Time

    1:15 to 1:30 h

Ingredients
Instructions

the Ingredients

Wa R44

Brine

  • 1½ quart low-fat buttermilk
  • ¼ cup hot pepper sauce
  • ¼ cup kosher salt
  • ¼ cup granulated sugar
  • 8 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon freshly ground black pepper
  • 4 Turkish bay leaves, crumbled
  • 1 teaspoon dried thyme
  • 1 whole chicken, about 4½ pounds, giblets and any excess fat removed
  • ½ cup beer

Special Equipment

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Combine the brine ingredients. Place the chicken in a large, resealable plastic bag, with the leg cavity facing up to the bag’s opening, and pour in the brine, making sure to fill the chicken’s cavity so all the brine will fit. (If your chicken is bigger than 4½ pounds, you may need to use a larger bag.) Press the air out of the bag, seal tightly, and set in a bowl to guard against leakage. Refrigerate for 12 to 24 hours, turning the bag once or twice, if possible.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F) using the Weber Gourmet BBQ System Cooking Grate.
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
    Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Remove the chicken from the bag and discard the brine. Pat the chicken dry inside and outside with paper towels. Pour the 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.
  • Set the poultry roaster in the grate opening and grill the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) registers 165°F, 1¼ to 1½ hours. After 30 minutes, put on insulated barbecue mitts or gloves and swivel the roaster 180 degrees to ensure even cooking. Cover the parts of the chicken with foil if they start to darken. Carefully remove the poultry roaster from the grill and set on a heatproof surface.
    Set the poultry roaster on the grate and grill the chicken over indirect medium heat, with the lid closed, until an instant-read thermometer inserted in the thickest part of the breast (not touching the bone) registers 165°F, 1¼ to 1½ hours. After 30 minutes, put on insulated barbecue mitts or gloves and swivel the roaster 180 degrees to ensure even cooking. Cover the parts of the chicken with foil if they start to darken. Carefully remove the poultry roaster from the grill and set on a heatproof surface.
    Set the poultry roaster on the grate, above foil pan, and grill the chicken over medium heat, with the lid closed, until the thickest part of the breast (not touching the bone) registers 165°F, 1¼ to 1½ hours. After 30 minutes, put on insulated barbecue mitts or gloves and swivel the roaster 180 degrees to ensure even cooking. Cover the parts of the chicken with foil if they start to darken. Carefully remove the poultry roaster from the grill and set on a heatproof surface.
  • Let the chicken rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Lift the chicken from the roaster, and then cut into serving pieces. Serve warm.

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