Crispy 500 Grilled Chicken

Just in time for Memorial Day weekend, here’s a tasty grilling recipe for a spatchcocked whole chicken that’s been brined in Sun King Brewery’s Crispy 500 Lager.

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  1. For the brine, in a medium saucepan combine water, salt, and brown sugar. Place over medium-high heat; bring to a simmer. Cook and stir 3 to 4 minutes or until salt and sugar dissolve. (*You may use already heated water to dissolve salt and sugar for the brine. please be sure finished brine is cold before adding chicken). Remove from heat; let cool 15 minutes. Pour into a bowl or container large enough to hold the chicken; stir in Crispy 500. Set aside.
  2. Place chicken in brine. Cover and refrigerate 12 to 24 hours, turning occasionally.
  3. Preheat Treager to 350 with smoke pellets of choice. Remove chicken from brine and pat completely dry. (*For the Crispiest skin, dry uncovered in the refridgerator overnight) Rub chicken lightly with Lilly-Q rub. Insert thermometer into deepest part of the breast.
  4. Smoke chicken until internal temperature reaches 165 in the breast meat. Transfer chicken to a cutting board; cover loosely with foil. Let stand 20 minutes. Carve or pick meat from bone and serve with Lilly-Q Ivory BBQ Sauce, and a salad of Uplift Greens, Cave Aged Tomme, and Raspberry Vinaigrette.