Summary

Ingredients

• 3 tablespoon salt
• 3 tablespoon sugar, brown
• 3 bay leaves
• 3 clove (s) garlic
• 2 teaspoons thyme, dried
• 2 tablespoon oregano
• 1 onion (s)
• 1 tablespoon honey
• 3 tablespoon soy sauce
• 2 tablespoon pepper, white
• 1 lemon (s), juice and meat
• 1 liter orange juice
• 1 teaspoon peppercorns, black, freshly ground in a mortar
• 1 teaspoon celery salt
• 1 teaspoon cayenne pepper
• 1 teaspoon marjoram, dried
• 2 teaspoons paprika powder, noble sweet
• 1 tablespoon mustard powder
• 1 teaspoon salt
• 2 cans beer
• 1 chicken

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Instructions

1. For the brine, mix 3 tablespoons of salt, 2 tablespoons of brown sugar, bay leaves, cloves of garlic, 1 teaspoon of thyme, oregano, onion, honey, soy sauce, white pepper and the lemon with the orange juice and soak the chicken for 24 hours.
2. For the dry marinade, mix 1 teaspoon black pepper, 1 teaspoon celery salt, 1 teaspoon cayenne pepper, 1 teaspoon thyme, 1 teaspoon marjoram, 2 teaspoons paprika, 1 teaspoon mustard powder, 1 teaspoon salt, 1 teaspoon brown sugar.
3. The next day, dab the chicken and rub it with the dry marinade. Insert the beer can or another suitable vessel 2/3 full of beer into the chicken rectally. Place on the beer can and in the closed kettle grill or in the oven at 180-200 degrees for about 45-60 minutes.
4. Ideally, prick the breast fillet with the temperature probe and set the core temperature to 72 degrees.
5. The brine and the evaporating beer make the chicken tender and juicy.