Grilled Beer-Brined Chicken

Name: Grilled Beer-Brined Chicken
Prep time: 55 min
Total time: 10 h
Yield: 8
Ingredients: 2 cups water; 1/4 cup kosher (coarse) salt; 1/4 cup packed brown sugar; 4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled; 2 cut-up whole chickens (3 to 3 1/2 lb each); 1 tablespoon paprika; 1 teaspoon table salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/4 cup vegetable oil

109 Ratings

37 Reviews

0 Questions

Prep 55 min
Total 10 hr 0 min
Servings 8

Brining chicken offers the ultimate in moistness and flavor of grilled chicken.

By Betty Crocker Kitchens

Updated August 28, 2017

Ingredients

Brine and Chicken

2 cups water
1/4 cup kosher (coarse) salt
1/4 cup packed brown sugar
4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
2 cut-up whole chickens (3 to 3 1/2 lb each)

Barbecue Rub

1 tablespoon paprika
1 teaspoon table salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup vegetable oil

Steps

1

In 6- to 8-quart noncorrosive (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 15x10-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 two-burner gas grill, heat one burner to medium; place chicken on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.
4

Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Heads-Up! The recipe calls for one teaspoon of "table" salt.
If all the chicken doesn't fit on the grill at once, grill the chicken in 2 batches (keep first batch warm in oven while second batch is grilling).
Oven Directions: Make chicken as directed through step 3. Heat oven to 425°F. Brush oil over chicken; sprinkle rub mixture over chicken. Bake 25 to 35 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).

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 210

Total Fat: 24g; 36%

Saturated Fat: 6g; 30%

Trans Fat: 1/2g

Cholesterol: 130mg; 43%

Sodium: 900mg; 38%

Potassium: 350mg; 10%

Total Carbohydrate: 0g; 0%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 40g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;