Chicken in a beery BBQ brine

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Chicken in a beery BBQ brine

Covering your chicken with large quantities of salt doesn’t sound too healthy, but brining your chicken before you cook it over hot charcoals actually improves its ability to retain moisture and can massively enhance the texture and flavour of the meat.

Although brines are more commonly used for chicken and turkey, they also work for other lean white meats such as pork and fish. The general rule is the smaller and more delicate the meat, the shorter the brining time.

Innis & Gunn chef, Russell Smith, has created a traditional brine recipe with a malty twist, making our solution half-beer and half-water. This means that, as well as locking in moisture, the meat will take in some delicious Innis & Gunn flavour. We’ve used our Original brew for this recipe as its sweetness will counterbalance any bitterness you would normally get from that BBQ char.

Innis & Gunn BBQ Brine:

500ml water
500ml Innis & Gunn Original (just under two bottles, so chef’s privilege on where the rest goes!)
100g salt
30g light brown soft sugar (you can go darker too for more intensity)
You may need to increase the quantity based on the size of your chicken, but try to work with this ratio. For best results on the BBQ, break the chicken down: brining time varies from two hours for pieces to four hours for a whole bird.

A Top Tip: Brining a day in advance and allowing your chicken to air-dry overnight will give it a delicious crispy skin.  Add a sprinkling of salt before cooking your chicken on the BBQ for a deeper seasoning.

Give it a go - we would love to see some pics of your 'BBQ'd Bird'! 

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