Grilled Beer-Brined Chicken

Yield: 1 serving
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  1. Grilled Beer-Brined Chicken

  2. Brining chicken offers the ultimate in moistness and flavor of grilled
  3. chicken.
  4. Prep Time: 55 min
  5. Total Time: 10 hours 0 min
  6. Makes: 8 servings

  7. - Brine and Chicken
  8. 2 cups water
  9. 1/4 cup kosher (coarse) salt
  10. 1/4 cup packed brown sugar
  11. 4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
  12. 2 cut-up whole chickens (3 to 3 1/2 lb each)
  13. - Barbecue Rub
  14. 1 tablespoon paprika
  15. 1 teaspoon table salt
  16. 1/2 teaspoon onion powder
  17. 1/2 teaspoon garlic powder
  18. 1/2 teaspoon pepper
  19. 1/4 cup vegetable oil

  20. Total Time: 30 min
  21. 1.In 6- to 8-quart noncorrosive (stainless steel, enamel-coated or
  22. plastic) container or stockpot, mix water, kosher salt and brown sugar,
  23. stirring until salt and sugar are dissolved. Stir in beer. Add chicken.
  24. Cover; refrigerate at least 8 hours but no longer than 24 hours.2.Line
  25. 15x10-inch pan with sides with foil. Remove chicken from brine; rinse
  26. thoroughly under cool running water and pat dry with paper towels.
  27. Discard brine. Place chicken in pan. Refrigerate uncovered 1 hour to dry
  28. chicken skin. Meanwhile, in small bowl, mix all rub ingredients except
  29. oil; set aside.3.Heat gas or charcoal grill for indirect cooking. Brush
  30. oil over chicken; sprinkle rub mixture over chicken. For two-burner gas
  31. grill, heat one burner to medium; place chicken on unheated side. For
  32. one-burner gas grill, place chicken on grill over low heat. For charcoal
  33. grill, move medium coals to edge of firebox; place chicken over drip
  34. pan. Cover grill; cook 15 minutes.4.Turn chicken over; cover grill and
  35. cook 20 to 30 minutes longer, turning occasionally, until juice of
  36. chicken is clear when thickest piece is cut to bone (170°F for
  37. breasts; 180°F for thighs and drumsticks). Oven Directions: Make
  38. chicken as directed through step 3. Heat oven to 425°F. Brush oil over
  39. chicken; sprinkle rub mixture over chicken. Bake 25 to 35 minutes or
  40. until juice of chicken is clear when thickest piece is cut to bone
  41. (170°F for breasts; 180°F for thighs and drumsticks). High Altitude
  42. (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25
  43. to 35 minutes longer, turning occasionally.
  44. How-To: If all the chicken doesn't fit on the grill at once, grill the
  45. chicken in 2 batches (keep first batch warm in oven while second batch
  46. is grilling).
  47. Nutrition Information:
  48. 1 Serving: Calories 380 (Calories from Fat 210); Total Fat 24g
  49. (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 130mg; Sodium 900mg;
  50. Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein
  51. 40g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 2%;
  52. Iron 10% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 5 1/2 Lean
  53. Meat; 1 1/2 Fat Carbohydrate Choices: 0
  54. *Percent Daily Values are based on a 2,000 calorie diet.

  55. © 2009 ®/TM General Mills All Rights Reserved

October 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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