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Grilled Beer-Brined Chicken



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Grilled Beer-Brined Chicken 0 Picture


  • Brine and chicken:
  • 2 cups water
  • 1/4 cup kosher salt
  • 1/4 cup packed brown sugar
  • 4 cans or bottles (12 oz) beer, chilled
  • 2 cut up whole chickens (3 to 3 1/2 lb each)
  • Barbecue Rub:
  • 1 tbsp paprika
  • 1 tsp table salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 cup vegetable oil


Servings 8


Step 1

1. In 6-8 quart stainless steel, enamel coated or plastic container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer. Add chicken. Cover, refrigerate at least 8 hours but no longer than 24 hours
2. Line 15 x 10 inch pan with sides with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside
3. Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken. For 2 burner gas grill, heat 1 burner to medium; place chicken on unheated side. For 1 burner gas grill, place chicken on grill over low. Cover grill, cook 15 minutes
4. Turn chicken over, cover grill and cook 20-30 longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone. 170 degrees for breasts, 180 degrees for thighs and drumsticks


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