Beer Brine Recipe to Keep Chicken Breasts Moist

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

Beer Brined Chicken Breasts

Beer Brined Chicken Breasts

There are basic brining recipes that will help chicken, pork, or turkey stay moist, but for a richer flavor, try brining with a mixture of beer and seasonings. I've recently been brining pork and chicken and came up with my own recipe for brining boneless skinless chicken breasts. I've never been a big fan of grilling boneless skinless chicken because it dries out, but brining it and cooking it to just the right temperature keeps it moist and delicious.

  • Tip: Before brining, tenderize the chicken to help break down the meat fibers and turn the chicken breast into a sponge for absorbing the brine. Here are instructions on how to tenderize chicken.

Rate this Beer Brine for Chicken

Cook Time

Prep timeCook timeReady inYields

10 min

45 min

55 min

Brine for four large chicken breasts


  • 1/4 cup Coarse Salt, Kosher Salt
  • 1/8 cup Garlic Salt
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 12 to 24 Ounces Brown Ale, Full flavored beer, Coors, Bud is an OK substitute
  • 1 tablespoon Onion Powder
  • 2 quarts Water


  1. Dissolve the salt and sugar in the beer and water mixture with the onion powder floating around. Stir until it's all dissolved. Use warm or hot water to help the seasoning dissolve.
  2. Place the chicken into the pot, cover and refrigerate for 45 minutes to one hour.
  3. Remove, rinse, and pat dry. Now season with pepper and garlic salt to taste.
  4. Cook on the grill for about 10 minutes. About 3 to 4 minutes per side at a medium-high heat. The chicken should have a tinge of pink when you pull it off (155 degrees on a meat thermometer).
  5. Let it rest for 10 minutes to continue cooking and then serve. This will be some of the most moist chicken you will ever barbecue.


Paul Edmondson (author) from Burlingame, CA on March 05, 2012:

Did you rinse the chicken after brining it and pat it dry? That eliminates a lot of salt.

Brenda Maddox-Walker on March 04, 2012:

Made this last night for a combo college grad/birthday party...delicious!! Everyone raved about it and it was the best chicken I've ever made. The only thing is that it seemed a bit too salty. I would def do it again, except cut back the salts.

Jeffrey Neal from Tennessee on November 16, 2009:

This sounds good. I've never thought about using beer for brining. Will definitely be trying this one since I'm always trying to change up the boring old boneless, skinless chicken breast. Thanks!

Paul Edmondson (author) from Burlingame, CA on October 09, 2009:

I think I need to get a Bob:)

Audrey Kirchner from Washington on October 07, 2009:

If you can do it, my Bob can do it~! Passing on this recipe! Awesome.....

Carmen Borthwick from Maple Ridge, B.C. on October 05, 2009:

Sounds good, I'll have to give it a try.

Paul Edmondson (author) from Burlingame, CA on September 21, 2009:

You definitely want chicken cooked, but I think most people way over cook it. If it is just slightly underdone when you pull it off the grill, it will continue to cook until it's done.

Jane@CM on September 21, 2009:

This sounds good. Little worried about the pink though, knowing me, I'll cook it until its dead!

Paul Edmondson (author) from Burlingame, CA on September 21, 2009:

I use two or three bottles of beer. The Brining solution will cover about 4 pounds of chicken.

gredmondson on September 21, 2009:

How much beer and how much water for how much chicken -- or does the brining solution just have to cover the chicken?

artrush73 on September 21, 2009:

I could almost taste it. yammy :) thanks for sharing.

Nancy's Niche on September 21, 2009:

Great grilling recipe for chicken---I will have to try this one...

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