Serves: 4
Total Calories: 285
In a Dutch oven or stockpot combine the pickling spices and salt with 1 gallon water. Bring to a boil over high heat. Remove from the heat and allow to cool to room temperature, about 2 hours.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water, drain, and submerge in the cooled pickling marinade. Cover and refrigerate for 8 to 12 hours.
Remove the chicken from the Dutch oven and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Grill, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 to 1 1/4 hours. Brush occasionally with the butter. Remove the chicken from the grill and allow to rest for about 10 minutes before removing the string and cutting into serving pieces. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Oktoberfest Brined Chicken recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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