Beer Brined Chicken Recipe

Name: Beer Brined Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. smoked sweet Spanish paprika (pimenton); Large pinch dried oregano, crushed; 1/2 tsp. ground cumin; 2 12-oz. cans or bottles cold lager beer (like Budweiser); 6 bay leaves, crumbled; 3/4 cup plus 1/2 tsp. kosher salt; 1 3-1/2- to 4-lb. chicken (I prefer organic); 2 Tbs. extra-virgin olive oil; 1 Tbs. plus 1/4 tsp. freshly ground coarse black pepper; 1/4 tsp. celery salt; Pinch cayenne; 1/4 tsp. chili powder; 3/4 cup plus 1/2 tsp. packed dark brown sugar

Servings: persons

1 tsp. smoked sweet Spanish paprika (pimenton)
Large pinch dried oregano, crushed
1/2 tsp. ground cumin
2 12-oz. cans or bottles cold lager beer (like Budweiser)
6 bay leaves, crumbled
3/4 cup plus 1/2 tsp. kosher salt
1 3-1/2- to 4-lb. chicken (I prefer organic)
2 Tbs. extra-virgin olive oil
1 Tbs. plus 1/4 tsp. freshly ground coarse black pepper
1/4 tsp. celery salt
Pinch cayenne
1/4 tsp. chili powder
3/4 cup plus 1/2 tsp. packed dark brown sugar

1
Place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flip the chicken over and press firmly on the center of the breast to break the breastbone. You can see a video of this technique, called butterflying, here.
2
In a large bowl, combine the 3/4 cup kosher salt, 3/4 cup brown sugar, 1 tablespoon pepper, and bay leaves. Add 4 cups very hot water and stir to dissolve the salt and sugar. Add the beer and stir well to remove the carbonation. Add about 4 cups ice cubes to cool the brine rapidly. When the ice has melted and the brine is cool, put the chicken in the brine, adding more cold water if needed to cover. Refrigerate, covered, for 2 to 4 hours.
3
In a small bowl, mix the 1/2 tsp. kosher salt, 1/2 tsp. brown sugar, and 1/4 tsp. pepper with the paprika, cumin, celery salt, chili powder, oregano, and cayenne.
4
Remove the chicken from the brine and let it air dry for 10 minutes. Meanwhile, build a charcoal fire or heat a gas grill with all burners on high. For a charcoal grill, when the charcoal is covered with a white-gray ash, divide it into two piles and set a drip pan between the coals. For a gas grill, turn the burners that will be directly underneath the chicken off and the other burners to medium. (If your grill has only two burners, turn one off and set the other one at medium. You may need to rotate the chicken periodically so that both sides brown.)
5
When ready to cook, if the chicken is still very wet, blot it dry with paper towels. Brush or rub both sides of the chicken with the oil and sprinkle with the spice mixture. Tuck the wingtips under the breast. Set the chicken, skin side up, in the center of the grill (or not directly over the heat). Cover and cook until the juices run clear and a meat thermometer in the thickest part of the thigh registers 175u00b0- to 180u00b0F, 40 to 50 minutes. Let the chicken rest for 10 minutes before cutting it into quarters and serving.

654

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

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 13 ingredients. The key ingredients include: 1 tsp. smoked sweet Spanish paprika (pimenton), Large pinch dried oregano, crushed, 1/2 tsp. ground cumin, 2 12-oz. cans or bottles cold lager beer (like Budweiser), 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