6 Pound Whole Chicken
2 Chicken Bullions
1 Clove Garlic Chopped
3 TBSP Jalapano Mustard
1TBSP Onion Powder
Pepper to taste
Rub all your ingredients inside and out your chicken. In a big container and a bag let it sit and pour the bottle of white wine over it. Cover it up and once every couple of hour move it, turn it and shake it a little so every part of it gets to swim on the brine for a couple of hours.
Leave refrigerated for 4-12 hours.
Remove the chicken from the bag, let the brine run out of the chicken and with a good amount of oil, rub your favorite BBQ rub, or plain salt and pepper in and out of the bird.
When it's time to grill your chicken you could open your beer can, remove (drink) 1/4 of it's contents place it in the bottom cavity of the chicken, let it sit on the can comfortably and cover it up, cooking it on indirect heat for 2 hours or when the thermometer reaches 180F on the thighs, 170 on the breast and liquids run clear.
Personally Grill Master ran into a bit of a difficulty because his grill wouldn't close..bummer, but fast thinking and ingenuity on the Master's side solved the problem, he put a Beer Reservoir Pan on the middle of the grill and lay the chicken flat as you would regularly grill it, as the Beer in the pan heats up it infuses the chicken with aroma and flavor and keeps it moist at the same time! Brilliant!
Listo,After 2 hours get ready to enjoy the moistest and tastiest chicken you've ever had!
It is really tasty!.
I wish I had more pictures but the light was a big problem since it was fading quickly, but you can still appreciate how succulent it was
Thank You so much for visiting the blog today! I hope you consider this delicious recipe for your future summer gatherings!
Remember everything tastes better with a Pinch of Love!
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