This brining recipe is for 2 whole chickens, cut up. Reduce measurements as needed.
- 2 cups water
- ¼ cup coarse salt (kosher works fine)
- ¼ cup packed brown sugar
- 4 cans chilled dark lager beer
- 7 cloves of garlic, minced
- 2 teaspoons dried sage
Combine water, beer, salt, and brown sugar in a stockpot. Stir until salt and sugar dissolve. Add chicken. Cover and refrigerate at least 8 hours, but no longer than 24 hours.
Line 15×10-inch pan with foil. Remove chicken from brine and rinse under cool running water. Lightly pat chicken dry with papertowels and discard the brine.
Place chicken in foiled pan. Refrigerate uncovered 1 hour to dry the skin.
Before hitting the grill, oil your chicken appropriately and add your choice of seasoning or rub.