BELGIAN BEERS CNX CO.,LTD | 2 Loi Kroh,soi 1 Chiang mai

  • Whole 1.5kg chicken with backbone removed
  • 1/4 cup salt
  • 1/4 cup sugar
  • 3 bay leave broken up (fresh are best but dry will do)
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried thyme
  • 1 teaspoon of paprika (smoked is better)
  • 200-250 ml of Belbev Pilsner
  • Oil for basting


Cooking Method:

Get your BBQ lit and ready to cook. Take the backbone out of the chicken and save it for a stock. Open the chicken and flatten it out. Removal of the backbone makes this possible. Placing some bamboo skewers vertically and horizontally through the chicken helps make it easy to manipulate the chook when it is on the BBQ, but also when turning it over while marinating.

In a large bowl combine all other ingredients except the oil and whisk well to dissolve all the sugar and salt. Put the chicken in and if possible work some of the brine under the skin with your hands. Leave for about 30 minutes to 1 hour at room temp (this brine is quite strong and doesn’t take long to get the flavour into the chicken). Before cooking, lift the chook out of the brine, discard the brine, and brush the skin side of the chook with oil. Place onto the BBQ (over indirect heat if it’s hot coals) skin side down. Cook for about 20 minutes and then turn it skin side up. Cook for an additional hour, basting constantly with the oil. After an hour, check to see if cooked, by piercing a thigh or leg. If the juices run clear you should be okay to serve. If there is any trace of pink in the juices cook for an additional 15-20 minutes before doing another juice check, continually basting. When ready, place chook on a chopping board and cut into 4-8 portions, cutting through the joints.

Serving: Serves 4 – 8

Beer-Brined BBQ Chicken
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