Beer-Brined Chicken Recipe - Food.com (2024)

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Submitted by diner524

"Flavorful, moist and delicious! Those are the results you'll get with brining—give it a try. I found this recipe at Betty Crocker site. You can cook this in the oven as the directions state or cook it on the grill. Could even cook it using the beer-can chicken method on the grill or the oven, for even moister chicken."

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Ready In:
1hr 45mins

Ingredients:
12
Serves:

6

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ingredients

  • Brine and Chicken

  • 2 cups water
  • 1⁄4 cup kosher salt (coarse)
  • 1⁄4 cup brown sugar, packed
  • 2 (12 ounce) cans beer, chilled (or nonalcoholic beer)
  • 1 whole chicken (3 to 3 1/2 lb)

  • Rub

  • 3 teaspoons paprika
  • 1⁄2 teaspoon seasoning salt
  • 1⁄4 teaspoon onion powder
  • 1⁄4 teaspoon garlic powder
  • 1⁄4 teaspoon pepper
  • 1⁄4 teaspoon cayenne pepper (optional)
  • 2 tablespoons vegetable oil (or softened butter)

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directions

  • Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
  • Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
  • Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving.

  • Time-Saver Tip:

  • You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.

Questions & Replies

Beer-Brined Chicken Recipe - Food.com (13)

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Reviews

  1. I had never brined a bird before (always leery of the salt) but this one didn't seem like as much salt called for. The beer really added a lot of flavor to the chicken and the meat turned out so moist. I have never seen 2-gallon size zipper bags and my bird wouldn't fit in a 1-gallon bag, so I put the chicken in a large, deep bowl and pour the brine over it, and turned the chicken over a few times during the brining process. The rub is a nice added touch. Very good! Thanks for this keeper.

    Outta Here

  2. Wonderful chicken! I used 3 pounds of chicken breasts, Coors Light beer, vegetable oil and omitted the cayenne pepper. Marinated for 24 hours (overnight) including the time in the refrigerator to dry off for an hour. Chicken is not DH's favorite but he enjoyed this a lot. Could taste a bit of the beer and the seasonings I always have on hand. Want to try this on wings and drumsticks next. Thanks hon for sharing this great recipe. Made and reviewed for the Game Forum's - Please Review My Recipe Tag Game.

    lauralie41

  3. Excellent! I've wanted to try brining for a while now and then I see this recipe that uses beer and brown sugar and think now is the time to try it! I used skinless, boneless chicken breasts so only made 1/2 recipe of brine. Brined for 24 hours then 7 minutes on the George Foreman. Both my partner and I loved these. Thank you!

    Chef-Boy-I-Be Illin

  4. We made this with chicken thighs for easier serving, flexibility to add cayenne only to one pan, and all dark meat. That reduced the cooking time by a third, but otherwise worked just fine. Since we brined it longer than we planned, we were worried about it being too salty, but it wasn't; the beer flavor was fairly noticeable, however. Moist, savory, and delicious, we all enjoyed it. Made for PRMR.

    Lavender Lynn

  5. What a delicious treat we had for dinner tonight! I love the moisture/slight saltiness imparted by the brine, the subtle beer flavor in the meat, and the star turn for paprika in the rub. I can't bring myself to eat chicken skin (ick) so I massaged the rub between the skin and meat so I would still taste it after removing the skin. Good call on my part--the meat was flavored beautifully. The breast meat was quite tender and moist, despite the fact that my bird took 1 1/2 hours to cook through. Thanks, diner, for yet another dinner delight! Made for Best of 2010 tag.

    jessi_mcg

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RECIPE SUBMITTED BY

diner524

Trinity, 48

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<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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FAQs

What is the simple brine formula? ›

For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator. If it doesn't fit, place it in an ice chest filled with ice.

Learn More Now ›
How long should chicken be in brine? ›

Step 3: Once the brine is completely cooled, submerge the chicken into the liquid. You can leave the bird whole, or break it down into pieces first. Cover the pot with plastic wrap, and refrigerate for at least 12 hours or up to 2 days.

Discover More Details ›
Do you rinse chicken after brining? ›

Once the chicken is brined, remove it from the solution, rinse off the excess salt, and pat it completely dry, inside and out, with a paper towel. This step is important because it prevents the chicken from steaming in the oven, which results in an unpleasant taste and texture.

Continue Reading ›
What happens when you over brine chicken? ›

Wet brining can affect the texture and flavor of the chicken, so it's generally not recommended to store chicken in a wet brine for longer than 24 hours. Over-brining can result in meat that is too salty and has a mushy texture.

See Details ›
What is the ratio of salt to water for brine chicken? ›

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

Learn More Now ›
Do I need to put sugar in brine? ›

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid.

Keep Reading ›
Can you leave chicken in brine too long? ›

If you go to extremes, such as leaving chicken in brine for more than 24 hours, you'll get overly-salted chicken. It can also change the texture of the chicken. When in doubt, 1 hour per pound is always a good plan.

Read The Full Story ›
What spices to add to brine? ›

Other popular brine additions include whole peppercorns, lemon or orange quarters, bay leaves, whole cloves, and cinnamon sticks.

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Is 2 hours long enough to brine chicken? ›

How long to brine your chicken depends on what kind of chicken you're using.
  1. For skinless breasts, brine for two hours.
  2. For bone-in pieces, brine for four hours.
  3. For whole chickens, brine for at least four hours or up to overnight.
Nov 9, 2023

View Details ›
Do you refrigerate chicken while brining? ›

Add cold water to bring the temperature down, then refrigerate until fully chilled; Submerge chicken upside down (ie drumsticks and breast facing down) and brine for 24 hours in the fridge (even 12 hours is terrific); pat dry, brush with butter and roast!

Get More Info Here ›

Does chicken need to be refrigerated while brining? ›

Chicken can safely rest in its brining solution for anywhere from a few hours to two days, but generally, for a liquid based brine, you'll want to stick to about one hour of resting in the fridge per pound of meat you're preparing.

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What do you put on chicken after brine? ›

After brining, take the chicken out, discard brine and rinse the chicken inside and out under cold water. Place it on a platter, pat it dry and place it back in the refrigerator for an hour to dry the skin. Take it out of the refrigerator an hour before roasting. Season the chicken inside and out with salt and pepper.

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Why is brined chicken rubbery? ›

The soaking chicken in brine leads to the meat being wet and soggy. This then leads to the chicken skin being soft and not crispy, which can also make the skin rubbery. Alternatively, try dry brining. Applying salt the day before will enhance the chicken's flavor.

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Why is my chicken salty after brining? ›

Brining not only affects the texture and juiciness of your chicken, it also affects the taste. A few hours in a brine will let salt penetrate deep into the chicken meat, enhancing its natural flavor.

Know More ›
Do you boil chicken after brining? ›

No, you don't have to cook immediately after brining. You can let the food sit in the brine for a few hours, or even overnight, before cooking.

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What is brine water formula? ›

Overall process: 2 NaCl + 2 H 2O → Cl 2 + H 2 + 2 NaOH.

Learn More Now ›
What is the formula of brine compound? ›

brine NH4OH | ClH7NNaO2 | CID 131727087 - PubChem.

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What is the best ratio for brine? ›

Tips & Techniques > Salt Ratios for Brining
  • Standard Brine: 2 tablespoons table salt per liter or quart of water/liquid.
  • Moderate Brine: 3 tablespoons table salt per liter or quart of water/liquid.
  • Strong Brine: 4 to 5 tablespoons table salt per liter or quart of water/liquid.

Learn More Now ›
What is the composition of brine? ›

Brine is a high-concentration solution of salt (usually sodium chloride) in water.

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