Beer Brined Roasted Chicken | Makin’ It in Mexico

For those of you who would like to try Beer Can Chicken but don’t have the space in your grill, try this oven roasting method. It is time consuming but very simple and the chicken turns out succulent and juicy.

1 whole chicken
1 c water
1/2 c salt
1 TBSP whole cloves
1 TBSP whole peppercorns
2 c ice
2 bottles dark beer

1 TBSP paprika
1 TBSP onion powder
1 tsp cumin powder
1 tsp cayenne powder

Heat water, salt, cloves, and peppercorns in a small saucepan until boiling and salt is dissolved. Add ice and stir until melted. Add beer. Place chicken in a large bowl and pour brining mixture over top, completely submersing chicken. Store in refrigerator for 12 hours.

Remove chicken from brine, rinse, and pat dry. Place in roasting pan in refrigerator for 24 hours (this will dry out the skin and allow it to crisp in the oven). Mix together spices and gently separate skin from meat and press mixture in between.

Bake in a 425 degree oven for 1 to 1 1/2 hours turning chicken over half-way through the roasting process so both sides crisp up. Yummy!

by Shelly Johnson


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