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    You are in: Home / Recipes / Beer-Brined Chicken Recipe
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    Beer-Brined Chicken

    Beer-Brined Chicken. Photo by Crafty Lady 13

    1/6 Photos of Beer-Brined Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    diner524's Note:

    Flavorful, moist and delicious! Those are the results you'll get with brining—give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Brine and Chicken

    Rub

    Directions:

    1. 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. 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. 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.
    4. 4
      Time-Saver Tip:
    5. 5
      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.

    Ratings & Reviews:

    • on June 30, 2010

      55

      Wonderful chicken! I used 3 pounds of chicken breasts, Coors Light beer, vegetable oil and omitted the cayenne pepper. Marinated for 24 hours (overnight) including the time in the refrigerator to dry off for an hour. Chicken is not DH's favorite but he enjoyed this a lot. Could taste a bit of the beer and the seasonings I always have on hand. Want to try this on wings and drumsticks next. Thanks hon for sharing this great recipe. Made and reviewed for the Game Forum's - Please Review My Recipe Tag Game.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2009

      55

      Excellent! I've wanted to try brining for a while now and then I see this recipe that uses beer and brown sugar and think now is the time to try it! I used skinless, boneless chicken breasts so only made 1/2 recipe of brine. Brined for 24 hours then 7 minutes on the George Foreman. Both my partner and I loved these. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009

      55

      We made this with chicken thighs for easier serving, flexibility to add cayenne only to one pan, and all dark meat. That reduced the cooking time by a third, but otherwise worked just fine. Since we brined it longer than we planned, we were worried about it being too salty, but it wasn't; the beer flavor was fairly noticeable, however. Moist, savory, and delicious, we all enjoyed it. Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Beer-Brined Chicken

    Serving Size: 1 (448 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 611.2
     
    Calories from Fat 359
    58%
    Total Fat 39.9 g
    61%
    Saturated Fat 10.7 g
    53%
    Cholesterol 162.5 mg
    54%
    Sodium 4877.6 mg
    203%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 9.0 g
    36%
    Protein 38.9 g
    77%

    The following items or measurements are not included:

    seasoning salt

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