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Brined Cherry Chipotle Chicken

These chickens get a double dose of flavor: first they’re rubbed with a dry brine and then brushed with a piquant cherry chipotle barbecue sauce as they grill. Rounds of sweet corn, known as corn wheels, cook along with the birds in our two-in-one vertical chicken roaster. Serve your favorite salad or coleslaw alongside.

Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 8


  • 2 chickens, each about 4 1/2 lb.
  • 3/4 cup dry brine
  • 4 ears of corn, shucked and cut into 1-inch rounds
  • 1 Tbs. canola oil
  • Kosher salt and freshly ground pepper, to taste
  • 3/4 cup beer
  • 1 cup cherry chipotle barbecue sauce, plus more for serving
  • 2 Tbs. unsalted butter, melted
  • 1 Tbs. chopped fresh flat-leaf parsley


Place the chickens on a baking sheet. Rub each chicken on all sides with 6 Tbs. of the dry brine. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.

Rinse the brine off the chickens and pat dry with paper towels. Let stand at room temperature for 30 minutes. In a large bowl, stir together the corn wheels, oil, salt and pepper.

Prepare a grill for indirect grilling over medium-high heat.

Pour the beer into the roasting supports of a two-in-one vertical chicken roaster, dividing evenly. Place the chickens, with the legs pointing down, on the roasting supports. Set the roaster on the grill, away from the heat. Cover the grill and cook for 30 minutes. Add the corn wheels to the base of the roaster and brush each chicken with about 1/4 cup of the barbecue sauce. Cover the grill and cook, brushing the chickens occasionally with more sauce, until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 30 to 40 minutes more. Maintain the internal temperature of the grill at 375° to 400°F. 

Transfer the chickens to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the corn wheels to a bowl, add the butter and parsley and stir to coat. Carve the chickens and serve immediately with the corn wheels. Pass additional barbecue sauce alongside. Serves 6 to 8.

Williams-Sonoma Kitchen.