Beer Brined BBQ Chicken comes out juicy and full of flavor. Perfect for summer cookouts plus it is nut-free and dairy-free for those with special dietary needs.


Beer Brined BBQ Chicken

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Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine chicken


  • 3 lbs Chicken Leg Quarters Also works nicely with chicken breasts
  • 2 tbsp Kosher Salt
  • 2 tbsp Sugar
  • 1 Light Beer
  • Water
  • ¼ cup BBQ Spice Rub Use your favorite BBQ spice rub or see the link to our recipe in sidebar
  • 2-3 tbsp Olive Oil
  • ½ cup BBQ Sauce Use your favorite BBQ Sauce or see link to our recipe in side bar
  • 2-3 tbsp Beer or Apple Cider Vinegar


  • Brine the chicken: In a large bowl, mix salt, sugar and 1/2 cup warm water until dissolved.
  • Pour beer into the bowl and fill the rest of the way with water until chicken is completely covered. Refrigerate at least 2 hours, preferably all day.
  • Remove the chicken and discard brine. Pat chicken dry with paper towels.
  • Rub chicken all over with the BBQ spice rub and olive oil.
  • You will be grilling the chicken using indirect heat. Heat grill to medium-high, then turn off the center burner and reduce the side burners to medium.
  • Place the chicken skin side up on the indirect heat. Close grill and cook until the thickest part of the chicken registers 150˚F on a thermometer—about 45 minutes (start checking around 35-40 minutes).
  • Mix BBQ sauce with beer or apple cider vinegar to thin. Baste chicken with sauce every 5-10 minutes, starting around 25 minutes.
  • Move chicken to direct heat and place the skin side down to char the skin. Grill for about 5 minutes. Check temperature to make sure the chicken has reached 165˚F before removing from grill. Let rest 5-10 minutes
  • Serve with BBQ sauce


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