Beer-Brined Chicken

Flavorful, moist and delicious! Those are the results you'll get with brining—give it a try.

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( 40 Ratings)

40 Ratings

5 Stars 52%

4 Stars 15%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 15 min
Total Time 11 hr 40 min
Servings 6

Ingredients

Brine and Chicken

2: cups water

1/4: cup kosher (coarse) salt

1/4: cup packed brown sugar

2: cans or bottles (12 oz each) beer or nonalcoholic beer, chilled

1: whole chicken (3 to 3 1/2 lb)

Rub

3: teaspoons paprika

1/2: teaspoon seasoned salt

1/4: teaspoon onion powder

1/4: teaspoon garlic powder

1/4: teaspoon pepper

2: tablespoons vegetable oil

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Directions

1 Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
2 Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
3 Heat oven to 375°F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.

EXPERT TIPS

Expert Tips

You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.

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