Beer-Brined Spatchcock Chicken Cooked In Pellet Grill

One of the dishes that the husband has cooked in the new Pit Boss Pro Pellet Grill is this Beer-Brined Spatchcocked Chicken. A recipe he adapted from Lively Table. The original recipe called for a BBQ sauce but he left it alone with just a dry rub seasoning.

Beer-Brined Spatchcock Chicken Cooked In Pellet Grill


  • 1 whole chicken (3-5 pounds)
  • 2 tbsp kosher salt
  • 2 tbsp sugar
  • 1 can beer of your choice (12 oz)
  • water
  • 2-3 tbsp olive oil
  • dry rub seasoning of your choice


  • First, google how to spatchcock a chicken. Follow instructions. Place the spatchcocked chicken in a pan enough to cover water and brine.
  • In a bowl, whisk together salt, sugar, and beer.
  • Pour the brine over the chicken and then pour water to cover the whole thing. Wrap the pan with saran wrap tightly. Carefully transfer into the fridge to marinate for 3-4 hours or overnight.
  • Prepare your pellet grill accordingly.
  • Take the chicken out from the brine solution and pat dry with paper towels. Rub both sides of chicken with the dry-rub seasoning of your choice.
  • Once the pellet grill is ready, place the chicken in the grill to cook. Follow heating and cooking instructions from your grill's pamphlet.

Let it rest for 10-15 minutes or so before cutting up the chicken. Serve with steamed vegetables and roasted potatoes or mashed potatoes.

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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