Beer-Brined Chicken

Flavorful, moist and delicious! Those are the results you'll get with brining -- give it a try.

Recipe from Betty Crocker
Beer-Brined Chicken
15 mins
11 hrs 40 mins
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    Brine and Chicken
    • 2 cups water
    • 1/4 cup kosher (coarse) salt
    • 1/4 cup packed brown sugar
    • 2 cans or bottles (12 oz each) beer or nonalcoholic beer, chilled
    • 1 whole chicken (3 to 3-1/2 lb)
    • 3 teaspoons paprika
    • 1/2 teaspoon seasoned salt
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 2 tablespoons vegetable oil
    Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours.
    Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.
    Heat oven to 375 degrees F. Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Let stand 15 minutes for easiest carving.
    High Altitude (3500-6500 ft): In step 4, turn chicken over; cover grill and cook 25 to 35 minutes longer, turning occasionally.

    nutrition information

    Per Serving: cal. (kcal) 280, Fat, total (g) 18, chol. (mg) 85, sat. fat (g) 5, pro. (g) 27, vit. A (IU) 729, sodium (mg) 720, iron (mg) 1, Lean Meat () 6, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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