Beer-Brined Chicken Recipe

Name: Beer-Brined Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine and Chicken; 2 cups water; 1/4 cup kosher salt (coarse); 1/4 cup brown sugar, packed; 2 (12 ounce) cans beer, chilled (or nonalcoholic beer); 1 whole chicken (3 to 3 1/2 lb); Rub; 3 teaspoons paprika; 1/2 teaspoon seasoning salt; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/4 teaspoon cayenne pepper (optional); 2 tablespoons vegetable oil (or softened butter)

Servings: persons

Brine and Chicken
2 cups water
1/4 cup kosher salt (coarse)
1/4 cup brown sugar, packed
2 (12 ounce) cans beer, chilled (or nonalcoholic beer)
1 whole chicken (3 to 3 1/2 lb)
Rub
3 teaspoons paprika
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons vegetable oil (or softened butter)

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 375u00b0F 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 (170u00b0F for breasts; 180u00b0F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
4
Time-Saver Tip:
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.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Brine and Chicken, 2 cups water, 1/4 cup kosher salt (coarse), 1/4 cup brown sugar, packed, and more.

Yes, Beer-Brined Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer-Brined Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions