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Ingredients Jump to Instructions ↓

  1. 1 cup brown sugar

  2. 1 cup kosher salt

  3. 1/4 cup whole mustard seeds

  4. 1/4 cup whole black peppercorns

  5. 1/4 cup whole coriander seeds

  6. 3-4 quarts cold water

  7. 1 whole chicken Vapor essence:

  8. 1/4 cup beer, save can beer (your choice, I prefer Heineken)

  9. 1/4 cup red wine Juice from

  10. 1/2 lemon

  11. 1 whole lemon

  12. 1 sprig rosemary

  13. 1 sprig tarragon

  14. 1 sprig thyme Rub:

  15. 1 tsp cinnamon

  16. 1 pinch ground clove

  17. 1 pinch nutmeg

  18. 1 pinch cumin

  19. 1 pinch ginger

  20. 1 tsp garlic powder

  21. 1 tsp onion powder

  22. 1 tsp cayenne pepper

  23. 1 tsp white pepper

  24. 1 tsp coriander

  25. 1 tsp celery salt

  26. 1 tsp crushed red pepper

  27. 1 Tbsp Hungarian paprika

  28. 2 Tbsp chile powders (assorted)

  29. 1 Tbsp black pepper

  30. 1 Tbsp kosher salt

  31. 1 Tbsp dried oregano

  32. 1 Tbsp dried marjoram

  33. 1 Tbsp dried thyme

  34. 1/4 cup brown sugar

Instructions Jump to Ingredients ↑

  1. Brine chicken in water, sugar, salt, mustard, peppercorn and coriander seed mixture for 2-3 hours. Remove from brine, wash, pat dry and set aside. Open the can of beer (reserving beer, of course) and cut off top 1/4 of can, being careful to smooth out edges. Fill remaining can with beer, red wine, juice from lemon, and sprigs of fresh herbs (thyme, oregano and marjoram), pack down with slices of lemon from remaining half. Wash and dry whole chicken. Place beer can filled with aromatics inside chicken cavity. Allow bird to sit upright on can. Place chicken on platter. Rub dry mixture all over chicken making sure all of chicken surfaces have been coated. Place chicken on grill for approximately 1 1/2 to 2 hours (18-25 minutes per pound). Remove cooked bird when internal temperature reaches 165 F. Allow to rest for 5-10 minutes, carefully remove beer can with aromatics and discard.

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