20 Spice Heine Chicken ( 20 spice b-c-c)

Grilled beer can chicken with an extra flavor infusion from a mix of aromatic herbs and spices.

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Ingredients:

• Brine:
• 1 cup brown sugar
• 1 cup kosher salt
• 1/4 cup whole mustard seeds
• 1/4 cup whole black peppercorns
• 1/4 cup whole coriander seeds
• 3-4 quarts cold water
• 1 whole chicken
• Vapor essence:
• 1/4 cup beer, save can beer (your choice, I prefer Heineken)
• 1/4 cup red wine
• Juice from 1/2 lemon
• 1 whole lemon
• 1 sprig rosemary
• 1 sprig tarragon
• 1 sprig thyme
• Rub:
• 1 tsp cinnamon
• 1 pinch ground clove
• 1 pinch nutmeg
• 1 pinch cumin
• 1 pinch ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp coriander
• 1 tsp celery salt
• 1 tsp crushed red pepper
• 1 Tbsp Hungarian paprika
• 2 Tbsp chile powders (assorted)
• 1 Tbsp black pepper
• 1 Tbsp kosher salt
• 1 Tbsp dried oregano
• 1 Tbsp dried marjoram
• 1 Tbsp dried thyme
• 1/4 cup brown sugar

Method

Brine chicken in water, sugar, salt, mustard, peppercorn and coriander seed mixture for 2-3 hours. Remove from brine, wash, pat dry and set aside. Open the can of beer (reserving beer, of course) and cut off top 1/4 of can, being careful to smooth out edges. Fill remaining can with beer, red wine, juice from lemon, and sprigs of fresh herbs (thyme, oregano and marjoram), pack down with slices of lemon from remaining half. Wash and dry whole chicken. Place beer can filled with aromatics inside chicken cavity. Allow bird to sit upright on can. Place chicken on platter. Rub dry mixture all over chicken making sure all of chicken surfaces have been coated. Place chicken on grill for approximately 1 1/2 to 2 hours (18-25 minutes per pound). Remove cooked bird when internal temperature reaches 165 F. Allow to rest for 5-10 minutes, carefully remove beer can with aromatics and discard.

Notes: I like to call this Heine-Chicken, but it can also be called 20 spice beer can chicken.

Number of servings: 2-4

Submitted By: cookiecook2850731
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