Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.
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.
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Rate this Beer Brine for Chicken
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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
- 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.
- Place the chicken into the pot, cover and refrigerate for 45 minutes to one hour.
- Remove, rinse, and pat dry. Now season with pepper and garlic salt to taste.
- 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).
- 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.