Beer Brined Roast Chicken

If you’re a skeptic, all I gotta say is, try it once.  Use bottled beer that you’d actually drink and chill it to make this a fair trial.  You may not like it even so, but most folks who drink beer, do. This is a good weekend thing because of the overnight investment in brining and the roasting and drying time.


Beer Brined Roast Chicken

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Nutrition per portion

  • 2 c water
  • 1/4 c kosher salt
  • 1/4 c packed dark brown sugar
  • 2 12-oz bottles beer (chilled, NOT room temperature)
  • 1 whole chicken (3 - 3.5 lbs)
  • 1 Tbsp paprika
  • 1/2 tsp seasoned salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2 Tbsp vegetable oil
  1. Place jumbo zipper bag in large bowl.
  2. Combine water, salt, and brown sugar.
  3. Stir until salt and sugar dissolve. Add beer.
  4. Add chicken. Seal bag and refrigerate up to 24 hours.
  5. Line 13″ x 9″ pan with foil.
  6. Remove chicken from brine and rinse under cold water.
  7. Pat dry with paper towels.
  8. Place chicken in foil-lined pan, breast side up.
  9. Refrigerate 1 hour to let skin dry.
  10. In small bowl, mix remaining ingredients except oil. Set aside.
  11. Heat oven to 400.
  12. Brush oil over chicken, sprinkle with rub and rub in.
  13. Bake 1 hour and 15 minutes or until breast is 170 degrees.

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