Barbecue lager-brined chicken
Photo by Tamara West
What could be more in the spirit of barbecues than chicken made moist with beer?
|1 Tbsp||Coriander seeds|
|1 tsp||Black peppercorns|
|1||Long red chilli, dried, halved, optional|
|2 cloves||Garlic, peeled and bashed|
|1||Chicken, jointed into drumsticks, thighs, wings, and each breast cut in half, or use 8-10 pieces of chicken on the bone|
|1 serving||Oil, for cooking|
- Make the brine by placing water, salt, sugar, bay, coriander seeds, peppercorns, chilli and garlic in a large bowl. Stir well until salt and sugar dissolve. Now stir in lager.
- Add chicken pieces to brine, pushing all of them under the surface. Cover and refrigerate for half a day (and no longer than 24 hours).
- Remove chicken from brine, discarding brine. Pat chicken dry with paper towels. Arrange chicken in an uncovered dish in the fridge for an hour so the skin dries out.
- Rub chicken lightly with oil and barbecue over medium heat for about 10 minutes each side, until cooked through.
- The brine can be made a day in advance and kept, covered, in the fridge until required.