Longboard Lager brined beer chicken recipe to check out...da kine
When making beer chicken in Hawaii, we were using Kona Brewing’s Longboard lager which was our favorite Hawaii. Though, the locals love their Heineken as well. You can substitute your favorite beer for the Longboard, but I personally like full flavored Micro-brews for this. Or maybe it's the rest of the six packs leftovers? One of the great things about this recipe is that all you need is this brine- nothing else to add to it and you have truly delicious chicken straight from the grill. It goes particularly well with grilled vegetables and potatoes. Another benefit is, you have the rest of the beer to enjoy with your meal. Enjoy! 2 cups water 2 cups beer- Longboard or your favorite micro-brew ¼ cup coarse salt 4 Tablespoons (packed) dark brown sugar 2 Tablespoons honey 7 large garlic cloves, minced 1 ½ Tablespoon coarsely ground black pepper 2 teaspoons ground cumin Enough brine for two small chickens or one larger. Combine all of the ingredients. Mix until sugar and salt are blended. Please meat in large zip lock bag or non-aluminum container, add brine. Seal and refrigerate for at least four hours turning bag occasionally. Remove the chicken from the brine and coat lightly with canola or olive oil. For color you may want to sprinkle the bird with paprika or even a light mesquite rub for color. Preheat your grill or nice hot coals covered lightly with gray ash, Put some nice grill marks on the chicken then move to the side for indirect heat to cook through. If necessary place back on the hot spot to get a nice golden brown. After cooking let sit for a few minutes to let the juice stabilize a bit. Enjoy!
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