Beer Brined BBQ Chicken is what I came up with for dinner and it was so delicious, flavorful, and bonus that it was an easy recipe to make.
Who knew you could brine chicken in beer?!
I didn’t even consider it until I made Maple Bourbon Brined Turkey for Thanksgiving last week.
It got me wanting to try more brining recipes, and since my husband loves his beer I started with that.
How to Make Beer Brined BBQ Chicken
I brined it the night before so when I came home from work all I had to do was season it and pop it in the oven 🙂
The brine is 3 cans of beer (any kind you drink is fine), water, kosher salt, brown sugar, and some BBQ seasoning.
Bring it just to a boil and stir to dissolve the salt and sugar.
Then when it’s at room temp pour it into a gallon size bag with 4-5 pounds of bone in chicken.
I used half thighs and half legs.
Put in the fridge overnight (recommend in a large bowl in case of leakage).
Fast forward 24 hours and dinner could not be simpler to make.
Remove the chicken from the brine, pat it dry with some paper towels, and season with more BBQ seasoning.
Place in a 9×13 casserole dish and into a 400 degree oven.
If you have a smoker, I highly recommend smoking it for 2-3 hours at 250 degrees.
After 40-45 minutes check to make sure it’s at 170 degrees and your Beer Brined BBQ Chicken ready to serve.
More recipes like Beer BBQ Chicken that can be either baked or smoked…
Also try these Smoked Beer Brined BBQ Chicken Wings!
And join my Grilling and Smoking Facebook Group!
Beer Brined BBQ Chicken
A simple beer brine makes for the juiciest and tastiest chicken!
- 3 12 oz cans or bottles beer
- 1 cup water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 4 Tbsps BBQ seasoning
- 4-5 pounds bone in chicken (thighs, legs, whole wings)
In a large pot add the beer, water, kosher salt, brown sugar, and 2 Tbsps of the BBQ seasoning. Bring just to a boil, remove from heat and stir until the salt and sugar is dissolved.
Put the chicken into a gallon size baggie. Once the brine has come to room temperature, pour the brine over the chicken. Place in a bowl and refrigerate at least 24 hours.
Remove chicken and discard the brine. Pat the chicken dry with paper towels and sprinkle all sides with the remaining 2 Tbsps of BBQ seasoning.
In the smoker: Set the smoker to 250 degrees and smoke for 2-3 hours or until internal temp reaches 170 degrees.
In the oven: Place chicken in a single layer in a 9×13 casserole dish and bake in a 400 degree oven for 40 to 45 minutes or until internal temp reaches 170 degrees.