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Beer Brine Recipe to Keep Chicken Breasts Moist

Updated on March 17, 2016
Paul Edmondson profile image

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

Rate this Beer Brine for Chicken

3.6 stars from 5 ratings of Beer Brined Chicken
Beer Brined Chicken Breasts
Beer Brined Chicken Breasts

Beer Brining 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 tempature 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.

Cook Time for Beer Brined Chicken

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: Brine for four large chicken breasts

Ingredients For Beer Brine for 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

Instructions for Beer Brined Chicken Breasts

  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.


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    • profile image

      Nancy's Niche 7 years ago

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

    • artrush73 profile image

      artrush73 7 years ago

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

    • profile image

      gredmondson 7 years ago

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

    • Paul Edmondson profile image

      Paul Edmondson 7 years ago from Burlingame, CA

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

    • Jane@CM profile image

      Jane@CM 7 years ago

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

    • Paul Edmondson profile image

      Paul Edmondson 7 years ago from Burlingame, CA

      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.

    • Carmen Borthwick profile image

      Carmen Borthwick 7 years ago from Maple Ridge, B.C.

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

    • akirchner profile image

      Audrey Kirchner 7 years ago from Central Oregon

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

    • Paul Edmondson profile image

      Paul Edmondson 7 years ago from Burlingame, CA

      I think I need to get a Bob:)

    • Jeffrey Neal profile image

      Jeffrey Neal 7 years ago from Tennessee

      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!

    • profile image

      Brenda Maddox-Walker 5 years ago

      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.

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

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

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