June 26, 2013
I love using beer when cooking – along with salt and pepper, beer is one of the most versatile ingredients out there. It goes great in soups and sauces, but one of my favorite ways to use it is part of a brining solution. The acidity in the beer works great in tenderizing meats, and those who are opposed to alcohol will be pleased to find that the alcohol cooks off.
A perfect candidate for a brining solution is whole chicken or chicken breasts. Check out this recipe below from Big Wayner’s BBQ Blog for Budweiser Chicken – an easy to prepare recipe that you and your guests will enjoy!
For the brine
- 6 cups water
- 1 bottle Bud Light beer
- 1/8 cup salt
For the chicken
- 4-6 boneless skinless chicken breasts
- Your favorite BBQ seasoning, to taste
- (Optional) Wood chips
- Using a professional stainless steel saber bladed meat tenderizer (or a fork!), pierce the chicken breasts.
- Combine brine ingredients and add to a gallon sized food storage bag along with chicken breasts. Brine chicken for 2-4 hours.
- Pre-heat your grill for indirect cooking. Add wood chips if desired.
- After brining, remove chicken breasts from brine solution. Season both sides to taste with your BBQ rub.
- Place chicken on grill over direct heat. Grill for 5-10 minutes on one side. Flip and move to indirect heat. Cook until internal temperature of the chicken breasts reach 165 degreess.