Beer-Brined Grilled Chicken Breasts
From Ricardo DelosReyes
Notes
Here’s a pro tip if you want to go the extra mile: pound each chicken breast in a ziplock bag, 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
1. 4 chicken breasts
2. 1 12-ounce bottle of beer
3. 1/4 cup kosher salt
4. 1/4 cup brown sugar
5. 1 teaspoon spice mix of your choice (I used something similar to herbs de Provence)
6. Vegetable oil or ghee (clarified butter), to coat the grill
Directions
1. Fit a re-sealable gallon-size Ziploc 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.
2. 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).
3. 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.
4. Remove from grill and let rest for about 5 minutes before serving.
Crescent City Brew Talk 