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.
Watch recipe video: https://www.youtube.com/watch?v=rYIT9PMo58U
16 oz Water
3 oz kosher salt
4 oz Woodford Farms Organic Brown Sugar
32 oz Crispy 500 Lager
1 4 lb King’s Poultry Whole Chicken, Spatchcocked
2 tsp Lilly-Q Rub
Lillies’ Q Ivory BBQ Sauce
Uplift Hearty Mix
Marcoot Jersey Creamery Cave Aged Tomme
Brickhouse Raspberry Champagne Vinaigrette
- 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.
- Place chicken in brine. Cover and refrigerate 12 to 24 hours, turning occasionally.
- 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.
- 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.