Beer-Brined Grilled Chicken Breasts
From Anna Monette Roberts, POPSUGAR Food
Notes
Here's a pro tip if you want to go the extra mile: pound each chicken breast in a ziplock bag [1], using a meat pounder or the bottom of a metal pot until the chicken breasts are even and about 3/4-inch thick. This will ensure faster, more even cooking.
If you prefer to grill skin-on, bone-in chicken breasts, up the grill time to 10-15 minutes per side, or until the thermometer inserted in the middle of the chicken reads 160°F.
Ingredients
- 4 chicken breasts
1 12-ounce bottle of beer
1/4 cup kosher salt
1/4 cup brown sugar
1 teaspoon spice mix of your choice (I used something similar to herbs de Provence [2])
Vegetable oil or ghee (clarified butter [3]), to coat the grill
Directions
- Fit a resealable gallon-size ziplock bag inside a bowl (to prevent leaking). Combine all ingredients. Make sure chicken breasts are fully submerged in the brining liquid before sealing the bag and refrigerating for 2 hours and up to overnight.
- After 2 hours, head out to the grill. Make sure it's scraped clean before lightly coating the grill with vegetable oil or ghee. This will help prevent sticking. Preheat grill to medium-high (375°F-450°F).
- Pat the chicken dry with paper towels. Discard the brine. Use tongs to place chicken breasts onto the grill, spacing them out a few inches apart. Cook 6-8 minutes on each side, or until a thermometer inserted in the middle of the chicken breasts reads 160°F.
- Remove from grill and let rest for about 5 minutes before serving.
Information
- Category
- BBQ, Main Dishes
- Cuisine
- North American
- Yield
- Serves 4