Sorry Trevor, I stole your beer.
For good reason! Beer brined BBQ chicken.
Weather wise it’s been a bit sad looking lately so I fired up the bbq and made another easy chicken dish. One that doesn’t require standing in the rain. Using a disposable foil baking dish, clean up is a breeze too!
Brining chicken keeps it super moist and adds extra flavor. Tonight I used up the last half of a bbq sauce bottle. Instead of wasting that little bit that always remains, I tossed around a splash of orange juice into the bottle.
Beer brined BBQ chicken
Cook time
Total time
Ingredients
For the beer brine
- 2 cans of beer
- 2 cups of water
- ¼ cup salt
- ¼ cup sugar
- 2 bay leaves
- 12 pieces of chicken. I used boneless skinless thighs
- ½ bottle about 1 cup bbq sauce
- splash of orange juice, optional
Instructions
- In a large bowl combine the beer, water, salt, sugar and bay leaves. Stir until the sugar and salt are dissolved.
- Add the chicken, cover and refrigerate 8 hours or overnight.
- Preheat a bbq on medium-high heat or the oven to 425 degrees.
- Drain the chicken and place on an aluminum foil pan or line a baking sheet with foil.
- Pat the tops dry with paper towel.
- Pour the bbq sauce evenly over the chicken and bbq or bake uncovered for 35-40 minutes or until the internal temperature reaches 180 degrees.
