Barbecue lager-brined chicken

Tamara West

What could be more in the spirit of barbecues than chicken made moist with beer?

Ingredients

1 cup	Water
3 Tbsp	Salt
3 Tbsp	Sugar
1	Bay leaf
1 Tbsp	Coriander seeds
1 tsp	Black peppercorns
1	Long red chilli, dried, halved, optional
2 cloves	Garlic, peeled and bashed
600 ml	Lager
1	Chicken, jointed into drumsticks, thighs, wings, and each breast cut in half, or use 8-10 pieces of chicken on the bone (Main)
1 serving	Oil, for cooking

Directions

1. Make the brine by placing water, salt, sugar, bay, coriander seeds, peppercorns, chilli and garlic in a large bowl. Stir well until salt and sugar dissolve. Now stir in lager.
2. Add chicken pieces to brine, pushing all of them under the surface. Cover and refrigerate for half a day (and no longer than 24 hours).
3. Remove chicken from brine, discarding brine. Pat chicken dry with paper towels. Arrange chicken in an uncovered dish in the fridge for an hour so the skin dries out.
4. Rub chicken lightly with oil and barbecue over medium heat for about 10 minutes each side, until cooked through.

Note

• The brine can be made a day in advance and kept, covered, in the fridge until required.