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Grilled Beer-Brined Chicken
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Prep Time:
55 minutes
Total Time:
10 hours
Brining chicken = Juicy, flavorful grilled chicken
Ingredients:
  • 2 cups water
  • 1/4 cup kosher (coarse) salt
  • 1/4 cup packed brown sugar
  • 4 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
  • 2 cut-up whole chickens (3 to 3 1/2 lb each)
  • 1 tablespoon paprika
  • 1 teaspoon table salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
Instructions:
  • Combine water, kosher salt, and brown sugar in a large noncorrosive container or stockpot. Stir until salt and sugar dissolve. Mix in beer then add chicken. Cover and refrigerate for 8-24 hours.
  • Line a 15x10-inch pan with foil, ensuring that the sides are covered. Rinse the chicken thoroughly under cool running water and pat dry with paper towels after removing it from the brine. Dispose of the brine and place the chicken in the pan. Refrigerate the chicken uncovered for 1 hour to allow the skin to dry. In a small bowl, combine all the rub ingredients except oil and set aside.
  • Prepare the grill for indirect cooking. Coat the chicken with oil and sprinkle the rub mixture over it. Adjust the grill heat based on your grill type: for a two-burner gas grill, heat one burner to medium and place the chicken on the unheated side; for a one-burner gas grill, place the chicken on low heat; for a charcoal grill, move the medium coals to the side and place the chicken over a drip pan. Cover and cook for 15 minutes.
  • Flip the chicken and continue grilling covered for 20 to 30 minutes, turning occasionally, until the chicken juices run clear when the thickest part is cut to the bone (170°F for breasts; 180°F for thighs and drumsticks).

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