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S P OT L I GH T: FA RMHOU S E B R EWE R I E S
R E C I P E
BLACKENED
BEER-BRINED
GRILLED CHICKEN
Serves 4 to 6
2 cups
apple cider
1/2 cup
brown sugar
1/2 cup
kosher salt
1
cinnamon stick
1
bay leaf
1 tablespoon
whole
peppercorns
1 teaspoon
whole cloves
4 medium bone-in, skin-on
chicken breasts
(about
3 pounds)
2 (12-ounce) bottles
dark or
amber beer
2 tablespoons
butter
2 teaspoons
chili powder
1 teaspoon
cayenne
(optional)
Recipe courtesy of The Kitchn
Combine the cider, sugar, salt, cinnamon,
bay leaf, peppercorns, and cloves in a
sauce pan over medium heat. Stir just until
sugar and salt are dissolved. Remove from
heat and let cool to room temperature.
Lay the chicken breasts, skin-side down,
in a shallow glass or ceramic (not metal)
baking dish. Stir the beer into the cider
mixture, then pour over the chicken. Cover
and refrigerate the chicken for 4 to 8 hours.
When ready to grill, heat a gas or charcoal
grill to high heat (about 450 degrees).
Meanwhile, transfer the chicken from the
brine to a clean plate and let it rest, covered,
for 15 to 20 minutes to take the chill off. Melt
butter and stir in chili powder and cayenne.
Brush half the chili butter over the skin on
each chicken breast and lay the breasts skin-
side down on the grill. Cover and let cook
undisturbed for 15 minutes. Flip the chicken
breasts, taking care not to tear the skin,
and brush with the remaining chili butter.
Cover and cook for another 10 minutes.
Check the chicken for doneness, and
if necessary, continue cooking in 5
minute increments until it has finished
cooking. The chicken is done when the
interior reaches 165°F, its juices run
clear, and the inside is no longer pink.
Tent the chicken breasts with aluminum foil
and let them rest 10 minutes before carving.
The bones should pull away cleanly from the
underside of the breasts with a little pressure.
Slice the breasts into thin pieces and serve.
MA R Y L A N D B R EW P U B