Citrus Beer Brined Smoked Chicken
Citrus Beer Brined Smoked Chicken. When it comes to summer barbecues this smoked chicken stands out from all the rest, with tons of citrus flavor, and key ingredients like zest from an orange, lemon and lime. Plus, fresh herbs (rosemary and thyme) and citrus beer (Shock Top Belgian White Beer) on top of delicious smoke this Citrus Beer Brined Smoked Chicken is a total summer barbecue winner.
A Multiple of Options
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- SEMI HOMEMADE SMOKED BAKED BEANS
- THE PERFECT SMOKED PULLED PORK SANDWICHES
- CLASSIC SMOKED RIBS
- CINNAMON SMOKED RIBS
- HOW TO SMOKE TURKEY TWO WAYS
For the Brine
- 12 cups cold water
- ½ cup kosher salt
- ½ cup light brown sugar, packed
- 2 (12 ounce) Shock Top Belgian White Beer or a beer brewed with citrus
- 1 orange, quartered
- 1 lemon, quartered
- 1 lime, quartered
- 2 thyme sprigs
- 3 rosemary sprigs
- 1 tablespoon whole peppercorns
- 1 (5 pound) whole chicken
- additional water (about 4 cups)
For the Rub
- ½ cup unsalted butter, softened
- zest from 1 orange
- zest from 1 lemon
- zest from 1 lime
- 1 teaspoon thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
For Inside the Bird
NOTE: IF USING THE FLAT METHOD, THESE INGREDIENTS CAN ALSO BE ADDED TO A CHICKEN THAT WILL BE SMOKED.
- ½ orange, cut into pieces
- ½ lemon, cut into pieces
- ½ lime, cut into pieces
- ½ white onion , cut into pieces
- ½ garlic bulb
- 2 rosemary sprigs
- 3 thyme sprigs
For the Roasted Chicken (flat method with vegetables in the pan)
- 3 pounds russet potatoes, scrubbed and cut in half
- 2 pounds carrots, peeled and cut into large pieces
- 4 celery stalks, cut into large pieces
- 6 garlic cloves, chopped
- 5 thyme sprigs
- ½ onion, cut into chunks
- 2 cups chicken stock
- 1 cup cold water
For the Gravy
NOTE: If smoking your chicken substitute 2 cups of chicken stock/broth for the drippings
- 2 cups drippings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 4 tablespoons cold water
MORE CHICKEN RECIPES
- SEMI HOMEMADE PESTO STUFFED FRIED CHICKEN BREAST
- CHICKEN MARSALA
- SOUTHWESTERN MAKE AHEAD CHICKEN BURRITOS
- CHICKEN LETTUCE WRAPS
- BAKED CHICKEN IN PARCHMENT PAPER
Citrus Beer Brined Smoked Chicken
Yield:
SERVES 4
When it comes to summer barbecues this smoked chicken stands out from all the rest, with tons of citrus flavor, and key ingredients like zest from an orange, lemon and lime.
Ingredients
For the Brine:
- 12 cups cold water
- ½ cup kosher salt
- ½ light brown sugar, packed
- 2 (12 ounce) bottles Shock Top Belgian White Beer or a beer brewed with citrus
- 1 orange, quartered
- 1 lemon, quartered
- 1 lime, quartered
- 3 thyme sprigs
- 3 rosemary sprigs
- 1 tablespoon whole peppercorns
- 1 (about 5 pounds) whole chicken
- Plus, about 4 cups cold water
For Inside the Chicken:
- ½ orange, cut into pieces
- ½ lemon, cut into pieces
- ½ lime, cut into pieces
- ½ white onion, cut into pieces
- ½ garlic bulb
- 2 rosemary sprigs
- 3 thyme sprigs
For the Roasted Chicken:
- 3 pounds russet potatoes, scrubbed and cut in half
- 2 pounds carrots, peeled and cut into large pieces
- 4 celery stalks, cut into large pieces
- 6 garlic cloves, chopped
- 5 thyme, sprigs
- 2 rosemary sprigs
- ½ onion, cut into chunks
- 2 cups chicken stock
- 1 cup cold water
For the Rub:
- ½ cup unsalted butter, softened
- zest from 1 orange
- zest from 1 lemon
- zest from 1 lime
- 1 teaspoon thyme, chopped
- ½ teaspoon rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Gravy:
- 2 cups drippings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
For the Brine:
- In a large non reactive container, add the water, salt and sugar; stir to dissolve.
- Add beer, citrus, thyme, rosemary and peppercorns.
- Remove giblets and liver from the chicken cavity.
- Rinse inside and out under cold running water, submerge chicken in salt solution, cover and refrigerate 12 hours or overnight.
For Inside the Chicken:
- Remove chicken from the brine, rinse with cold water, place on a flat surface and pat dry.
- Add citrus pieces, onion, garlic and herbs to the chicken cavity. NOTE: Do not stuff the chicken too tight. Only add what will fit.
- Tie drum sticks together with kitchen string.
For the Roasted Chicken:
NOTE: To help wit the cooking process of the potatoes; microwave them on high (all at together) for 7 minutes.
- Preheat oven to 450°.
- In a large roasting pan place the potatoes, carrots, celery, garlic, thyme, rosemary and onion.
- Pour chicken stock and water over the vegetables; lay stuffed chicken on top of the vegetables.
- Roast until internal temperature reaches 165° to 170° ( about 1½ hours) and the juices are clear.
- Sit on the counter and let the chicken rest 15 minutes before slicing.
For the Rub:
- In a medium bowl, mix together the soft butter, zest, thyme, rosemary, salt and pepper. Make sure the chicken is completely dry before adding the rub.
- Rub under the skin and on the both top and bottom.
NOTE: If you have any citrus left from the stuffing, squeeze the juice over the top of the bird.
For the Gravy:
- Strain vegetables from drippings; place vegetables in a serving dish, keep hot in the oven, set on warm.
- To a container (jar) with a tight fitting lid, add the cornstarch and water; stir or shake to dissolve and combine; set aside.
- In a medium saucepan add the drippings; bring to a boil.
- Add salt and pepper.
- Whisk in the water solution.
- Boil until gravy is thick.
For Smoked Chicken:
Either place the chicken upright using a roasting stand or can of beer OR place on a rimmed baking pan breast side up.
- Smoke for 3½ - 4 hours at 225° or until the internal temperature reaches 165° to 170°.
FOR A CRISPY SKIN: Place smoked chicken under the broiler 5-7 minutes.
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Absolutely delicious.
Yay! 👏🏻 I’m glad you liked it Jolene.