Victorys Beer Marinade For Chicken And Pork Recipes

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BASIC BEER BRINE + FLAVOR VARIATIONS



Basic Beer Brine + Flavor Variations image

How to make beer brine suitable for pork, turkey, chicken, fish and beef brisket. Basic recipe + flavor variations. The total quantity yielded is sufficient for a whole chicken or an average sized pork roast. Scale as needed.

Provided by CraftBeering

Categories     Cooking with Beer

Time 5m

Number Of Ingredients 5

1/4 cup kosher salt*
1/4 cup brown sugar
2 cups water**
2 cups beer
optional flavor additions such as peppercorns, mustard seeds, clove, bay leaf, herbs, etc. to taste

Steps:

  • Basic method: Bring 1 cup of water to a boil, add the salt and sugar and stir to dissolve. Add the solution to the cold water to temper the temperature and let it cool down completely. Add the cold beer and any additional ingredients you are using. Submerge the food, cover with lid or plastic and refrigerate. Brine per the schedule below. Alternative method: Pour 1 cup of boiling water over the salt and sugar, whisk to dissolve and add 1 1/2 cups of ice cubes plus the cold beer. Add any flavoring ingredients. Mix to combine, then add the food. Cover with lid or plastic and refrigerate. Brine per the schedule below. Brining Schedule***: Brine for 30 minutes to 24 hours, depending on the weight of the food and its size (ex. 4 pounds of pork chops need less time than a 4 pound pork loin). less than 1 pound - 30 minutes 1 to 3 pounds - 45 to 60 minutes 3 to 5 pounds - 60 to 120 minutes 5 to 8 pounds - up to 6 hours over 8 pounds - 12 hours and up to 24 hours Always discard a used brine.

BEER AND GARLIC GRILLED CHICKEN



Beer and Garlic Grilled Chicken image

Juicy, incredibly flavorful grilled chicken is easier than you might think; especially when it starts with a marinade loaded with flavor from beer, garlic, and a sprinkling of herbs.

Provided by Mary Younkin

Categories     Main Course

Time 5m

Number Of Ingredients 8

11 ounces dark Mexican beer
3 tablespoons sesame seed oil
5 large cloves of garlic (minced, approximately 1 1/2 tablespoons)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
3-4 pounds chicken (I typically use 9-10 boneless skinless chicken thighs)

Steps:

  • Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken.
  • Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.
  • When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking.
  • Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!

Nutrition Facts : Calories 244 kcal, Carbohydrate 2 g, Protein 16 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 495 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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