Beer Brined Chicken

Ingredients:
1 3 1/2 to 4 pound chicken (butterflied)
3/4 cup plus 1/2 tsp. Kosher Salt
3/4 cup plus 1/2 tsp. packed dark brown sugar
1 Tbs plus 1/4 tsp fresh coarse ground black pepper
6 crumpled bay leaves
2 12oz cans cold lager beer
1 tsp smoked sweet paprika
1/2 tsp ground cumin
1/4 tsp celery salt
1/4 tsp chili powder
large pinch dried crushed oregano
pinch cayenne pepper
2 Tbs exrta virgin olive oil

Preparation:
To butterfly a chicken, place the chicken breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flip chicken over and press firm;y on the center of the breast to breat the breastbone.

In a large bowl, combine the 3/4 cup Kosher salt, 3/4 cup brown sugar, 1 Tbs. 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 quickly. 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.

Remove the chicken from the brine and let air dry about 10 minutes. Meanwhile, build a charcoal fire or heat a gas grill on high. Faor a charcoal grill, when the coals are covered with a white-gray ash, divide it into 2 piles and set a drip pn between the coals. For a gas grill, turn off the burners that will be directly under the chicken, and the other burners to medium. If your grill has 2 burners turn one off and set the other to medium. You may need to rotate the chicken to promote even cooking.

If the chicken is wet, dry it off with paper towels. Brush both sides with the EVOO and sprinkle the spice mixture over both sides. Tuck the wing tips under the breasts. Put the chicken skin side up in the center of the grill or not directly over the heat. Cover the grill and cook until the juices run clear and a meat thermometer in the thickest side of the thigh reads 175 - 180 degrees. Let the chicken rest for 10 minutes before cutting into pieces.