Grilled Beer Brined Chicken

Grilled Beer Brined Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 3.7/5]

I’m not a beer drinker, but I swear most anything brined in beer tastes delicious. Remember, as always, if you don’t have a grill then go get yourself a grill pan. 

  • Brine & Chicken:
  • 2 Cups Water
  • 1/4 Cup Kosher Salt
  • 1/4 Cup Brown Sugar
  • 4 Bottles (12 Ounces Each) Chilled Beer
  • 3 1/2 Pounds Chicken Pieces
  • Rub:
  • 1 Tablespoon Paprika
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Olive Oil
  1. In a very large-size bowl combine water, kosher salt, and brown sugar. Stir until salt and sugar have dissolved. Stir in beer. Add chicken and cover with plastic wrap. Place in refrigerator for 8 to overnight, but no more than 24 hours
  2. Remove chicken from brine and pat dry with paper towels. Throw away brine. Place chicken pieces in a large-size baking pan and place in fridge for 1 hour, uncovered, to dry chicken skin.
  3. In small-size bowl, mix paprika, kosher salt, onion powder, garlic powder, and pepper. Set aside.
  4. Heat gas or charcoal grill for indirect cooking.
  5. Remove chicken from fridge. Brush olive oil over chicken. Sprinkle rub mixture over chicken pieces.
  6. For two-burner gas grill, heat one burner to medium and place chicken on unheated side.
  7. For one-burner gas grill, place chicken on grill over low heat.
  8. For charcoal grill (my grill of choice), move medium coals to edge of firebox and place chicken over drip pan.
  9. Cover grill and cook 15 to 20 minutes.
  10. Turn chicken pieces over and cover grill. Cook 20 to 30 minutes longer. Turn occasionally, until juice of chicken runs clear when thickest pieces is cut to bone. 170 degrees for breasts & 180 degrees for thighs and drumsticks.
  11. Remove from grill and transfer to serving platter. Let rest 10 minutes before serving.
  12. Serves 4
  13. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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