Grilled Beer-Brined Chicken

The results are so juicy and flavorful, you may never grill an un-brined chicken again!

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  • prep time 35 min
  • total time 7 hr 20 min
  • ingredients 6
  • servings 4
 

Ingredients

1/2
cup salt
2
tablespoons sugar
3
teaspoons chili powder
4 1/2
cups water
1
can or bottle (12 oz) beer
1
whole chicken (3 1/2 lb)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
  • 2 Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
  • 3 Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.
  • 1 To make brine, in 3-quart saucepan, mix salt, sugar and chili powder. Stir in 1 1/2 cups of the water. Heat to boiling over medium heat, stirring frequently. Reduce heat to medium-low; cook 2 to 4 minutes, stirring frequently, until most of salt is dissolved. Remove from heat. Stir in remaining 3 cups water and the beer. Cool, stirring occasionally, until room temperature and all salt is dissolved, about 20 minutes.
  • 2 Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Place chicken in large resealable food-storage plastic bag. Add brine. Squeeze bag to remove excess air, bringing brine up around chicken to cover; seal bag. Set bag in medium bowl; refrigerate 5 to 6 hours to marinate.
  • 3 Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Remove chicken from brine; discard brine. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place chicken over unheated area on grill; cover grill. Cook with medium heat 1 1/4 to 1 3/4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted.

EXPERT TIPS

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Expert Tips

In this recipe, the beer penetrates the meat of the chicken along with the brine, lending extra flavor as well as extra moisture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
135mg
135%;
Sodium
1910mg
1910%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.