Beer-Brined Chicken

Directions

1. 1
   Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag.
2. 2
   Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer.
3. 3
   Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
4. 4
   Line 13x9-inch pan with foil.
5. 5
   Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine.
6. 6
   Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
7. 7
   Heat oven to 375°F.
8. 8
   Brush oil over chicken.
9. 9
   Sprinkle with seasoning mixture; rub into chicken skin.
10. 10
    Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
11. 11
    Let stand 15 minutes for easiest carving.