Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1/4 cup kosher (coarse) salt

  3. 1/4 cup packed brown sugar

  4. 2 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled

  5. 1 whole chicken (3 to 3 1/2 lb)

  6. 3 teaspoons paprika

  7. 1/2 teaspoon seasoned salt

  8. 1/4 teaspoon onion powder

  9. 1/4 teaspoon garlic powder

  10. 1/4 teaspoon pepper

  11. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.

  2. Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.

  3. Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.


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