Pit notes
Pat it dry. Rinse off the brine and dry the skin well so it crisps under the brick.
Weight it evenly. A foil-wrapped brick or heavy cast-iron pan presses the bird flat for even colour and grill marks.
Swap the brine. The Que Club tip: switch the beer for chicken stock, or add fresh citrus slices and herbs.
Que Club Recipe · Chicken · Grilled
Beer Brined Brick Chicken
Say goodbye to bland and hello to bold with our Beer-Brined Brick Chicken. We believe that the secret to succulent and flavourful poultry is in the details, and this recipe is no exception. The chicken takes a luxurious soak in a beer-based brine, infusing it with rich and complex flavours. Then, we apply a weighted technique using a trusty brick to ensure that it cooks to perfection, with a crispy, golden skin that's irresistible. The result? Tender, juicy meat with a hint of beer goodness in every bite.
Ingredients
- 1 whole free-range chicken
- Meat Church “Bird Baptism” Brine
- Elk Creek “Cajun Stinger” Rub
- 1L of beer (our go-to is Balter XPA, but anything light in colour and low in bitterness will work)
How to cook it
The night before. Take a large knife (or kitchen shears) and cut down either side of the chicken’s spine, and remove it. Press firmly down on the breast bone, to flatten the bird.
Mix one cup of Bird Baptism with the beer in a container large enough to hold the chook, add the chook and top up with water to submerge, leave in the fridge for at least 6 hours (overnight is best).
The Day Of. Set your grill up for direct cooking, you want a medium temperature.
Grab an old garden brick and wrap in foil (a heavy cast iron pan or similar will work too).
Rinse the chicken under cold running water, and pat dry with paper towel.
Give it a good coating of Cajun Stinger inside and out, then a drizzle of olive oil on the breasts.
Cook skin side down with the brick on top for 15 minutes until the skin is a deep golden colour with great grill marks.
Remove the weights and flip the bird, let it cook for another 10-15 minutes until cooked through.
Cut into quarters and serve with a fresh garden salad and lemon aioli.
