Beer Can Chicken
2 cups water
2 cans beer
1⁄4 cup kosher salt 1⁄2 cup brown sugar
8 thyme sprigs
3-lb whole chicken, cleaned
1 tbsp. thyme, dried
2 tsp. paprika
1⁄2 tsp. salt
1⁄4 tsp. onion powder
1⁄4 tsp. garlic powder
1⁄4 tsp. freshly ground black pepper
2 tbsp. extra virgin olive oil
1. Bring 1 cup water to a simmer in a pot.
2. Dissolve the kosher salt, sugar, and thyme in the simmering water. Add 1 cup water and the beer to the brine.
3. Marinate the chicken in the brine overnight.
4. Combine the rub ingredients in a bowl.
5. Remove the chicken from the brine and pat the chicken dry.
6. Brush the chicken with the olive oil and apply the rub to the chicken.
7. Assemble the Adjustable Skewer Racks with the Rotisserie Shaft and secure the Shaft with the Rotisserie Forks and Set Screws.
8. Set the Shaft through the chicken and tie butcher’s twine around the chicken’s legs, center, and wings.
9. Set the Shaft into the Power AirFryer Oven’s Rotisserie Shaft sockets.
10. Press the Power Button and then the Rotisserie Button (400° F for 30 mins.).
11. Carefully remove the chicken using the Fetch Tool.
Eric’s Tip: I actually prefer a darker beer with this recipe; it gives the chicken a sweet, malty flavor. This brine can also be used on pork chops and ribs.