准备

• 将鸡肉，乳房向下放在平坦的表面上。使用家禽剪切，沿骨干的每一侧切开并取出。将鸡肉翻转过来，将牢固地压在乳房的中心以打破胸骨。您可以看到该技术的视频，称为蝴蝶，这里.
• In a large bowl, combine the 3/4 cup kosher salt, 3/4 cup brown sugar, 1 tablespoon pepper, and bay leaves. Add 4 cups very hot water and stir to dissolve the salt and sugar. Add the beer and stir well to remove the carbonation. Add about 4 cups ice cubes to cool the brine rapidly. When the ice has melted and the brine is cool, put the chicken in the brine, adding more cold water if needed to cover. Refrigerate, covered, for 2 to 4 hours.
• In a small bowl, mix the 1/2 tsp. kosher salt, 1/2 tsp. brown sugar, and 1/4 tsp. pepper with the paprika, cumin, celery salt, chili powder, oregano, and cayenne.
• 将鸡肉从盐水中取出，使其风干10分钟。同时，在所有燃烧器上都燃烧木炭火或加热燃气烤架。对于木炭烤架，当木炭被白灰灰覆盖时，将其分成两个桩，然后在煤之间放一个滴水锅。对于燃气烧烤炉，将燃烧器换成直接在鸡肉下面的燃烧器，然后将其他燃烧器变成中等。（如果您的烤架只有两个燃烧器，请关闭一个，将另一个放在中等状态。您可能需要定期旋转鸡肉，以使双方呈褐色。）
• When ready to cook, if the chicken is still very wet, blot it dry with paper towels. Brush or rub both sides of the chicken with the oil and sprinkle with the spice mixture. Tuck the wingtips under the breast. Set the chicken, skin side up, in the center of the grill (or not directly over the heat). Cover and cook until the juices run clear and a meat thermometer in the thickest part of the thigh registers 175º to 180ºF, 40 to 50 minutes. Let the chicken rest for 10 minutes before cutting it into quarters and serving.

Try a fruit-forward red wine with spice elements and moderate oak and tannins, like the Rosenblum Cellars Vintners Cuvée XXVIII Zinfandel, California; Bogle Winery’s Old Vines Zinfandel, California; Deakin Estate Shiraz, Victoria; or d’Arenberg’s “The Footbolt” Shiraz, McLaren Vale.

Leftover chicken is delicious inTex-Mex Chicken Salad.