You might have heard of beer can chicken, which uses a whole chicken cooked on the barbecue with a can of beer inside to make it extra moist. This technique brines the chicken in beer instead. You can also cook it in the oven.
6 cups water
2 cups beer
1/8 cup salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 (1 1/2 kg) whole chicken
wood chips for the barbecue
2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chilli powder, divided
1 tablespoon pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
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Combine brine ingredients - water, beer, 1/8 cup salt, garlic powder and onion powder - in a large container, one that is large enough to hold the brine and the chicken. Soak whole chicken in brine for 1 hour.
Soak wood chips in water for 1 hour.
Preheat barbecue for indirect cooking method. Place wood chips over coals when ready to cook.
In a small bowl, combine cumin, curry, chilli powder, pepper, 1 teaspoon salt, paprika and cayenne pepper. Rub chicken inside and out with spice mixture.
Place chicken on bbq breast side down. Close lid and cook for 30 minutes. Turn over and cook for an additional 25 minutes, or until done to preference. Keep the lid closed while cooking for even cooking and to get more of that smoky flavour.