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Beer-Brined Chicken
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Prep Time:
15 minutes
Total Time:
11 hours 40 minutes
Enhance taste and texture with brining—guaranteed delicious results!
Ingredients:
  • 2 cups water
  • 1/4 cup kosher (coarse) salt
  • 1/4 cup packed brown sugar
  • 2 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
  • 1 whole chicken (3 to 3 1/2 lb)
  • 3 teaspoons paprika
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
Instructions:
  • Prepare a 2-quart bowl or saucepan by lining it with a 2-gallon resealable food-storage plastic bag. Combine water, kosher salt, and brown sugar in the bag and mix until dissolved. Stir in the beer and add the chicken. Seal the bag tightly and refrigerate for at least 8 hours, but no more than 24 hours.
  • Prepare a 13x9-inch pan by lining it with foil. Rinse the chicken thoroughly under cool running water after removing it from the brine and pat it dry with paper towels. Dispose of the brine. Place the chicken in the pan, breast side up, and refrigerate it uncovered for 1 hour to allow the chicken skin to dry. While the chicken is refrigerating, combine all rub ingredients in a small bowl, except for the oil; set aside.
  • Preheat the oven to 375°F. Coat the chicken with oil and massage in the seasoning mixture. Bake for 1 hour 15 minutes to 1 hour 30 minutes until the chicken reaches an internal temperature of 170°F for breasts and 180°F for thighs and drumsticks. Allow the chicken to rest for 15 minutes before carving for best results.

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