Beer-Brined Chicken Thighs

Ross in Ventura

The chicken has been the brine for 18 hrs. I used 2 12 oz bottles of Sierra Nevada TORPEDO® EXTRA IPA

The Seasoning.

Rinsed off and dried.

Added the Seasoning on both sides.

Put the Chicken on the Grill Grates direct @ 400*

Five minutes later I rotated them 45* and let them cook another 5 minutes.

Put them on the other side and continued it again to a internal temp. 175*

Going to let them rest for 10 minutes.



Served with Jackie's Spaghetti Squash and sautéed Zucchini. A delicious dinner and well definitely have again soon!

Recipe:http://www.bettycrocker.com/recipes/beer-brined-chicken/71b6d4a3-1608-48dc-b6b1-c625cc6b3947

Thanks for lookin!

Ross

XLentEGG

Seeing your 7K plus post count, i will take it for granted that you know what standard salt / sugar brine tastes like. That said .... What kind of flavor profile did the beer add to the brine ? ( as opposed to just water )

morrobayrich

What XLentEGG asked.  The curious want to know.

Ross in Ventura

morrobayrich said:

What XLentEGG asked.  The curious want to know.

Like I said flavorful and tender the beer adds a unnicke flavor .

Ross

XLentEGG said:

Seeing your 7K plus post count, i will take it for granted that you know what standard salt / sugar brine tastes like. That said .... What kind of flavor profile did the beer add to the brine ? ( as opposed to just water )

A lot of flavor tenderness!

Ross

CPARKTX

Very cool

Ross in Ventura

CPARKTX said:

Very cool

Thank You

Ross