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Grilled Beer-Brined Chicken

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Grilled Beer-Brined Chicken
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  • Prep 55 min
  • Total 10 hr 0 min
  • Servings 8
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Brining chicken offers the ultimate in moistness and flavor of grilled chicken.
By Betty Crocker Kitchens
Updated Aug 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    Heads-Up! The recipe calls for one teaspoon of "table" salt.
  • tip 2
    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).
  • tip 3
    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

380 Calories, 24g Total Fat, 40g Protein, 0g Total Carbohydrate, 0g Sugars

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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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