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Best Beer-Brined Spatchcock Chicken Recipe with Easy Herb Chimichurri Sauce

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A juicy, flavorful spatchcock chicken brined in beer for tender meat and crispy skin, served with a fresh herb chimichurri sauce that adds a bright, garlicky punch.

Ingredients

Scale
  • 4 cups (950 ml) water
  • 2 cups (470 ml) beer (lager or ale works best for mild flavor)
  • 1/4 cup (60 g) kosher salt
  • 1/4 cup (50 g) brown sugar
  • 4 garlic cloves, smashed
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 whole chicken (about 4 pounds / 1.8 kg), spatchcocked (backbone removed)
  • 2 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, packed (Italian flat-leaf preferred)
  • 1/2 cup fresh cilantro leaves
  • 3 tablespoons fresh oregano leaves (or 1 tablespoon dried oregano)
  • 4 garlic cloves
  • 1 small shallot, roughly chopped
  • 1/2 cup (120 ml) olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Beer Brine: In a large saucepan, combine water, beer, kosher salt, brown sugar, smashed garlic, peppercorns, and bay leaves. Bring to a simmer over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool completely (about 30 minutes). Do not add the chicken until the brine is fully cooled.
  2. Brine the Chicken: Place the spatchcocked chicken in a large container or zip-top bag. Pour the cooled beer brine over the chicken, ensuring it’s fully submerged. Refrigerate for 4 to 8 hours (overnight is best). Flip the chicken halfway through if container size requires.
  3. Remove and Dry: After brining, take the chicken out and pat very dry with paper towels to ensure crispy skin.
  4. Preheat the Oven or Grill: Preheat oven to 425°F (220°C) or prepare grill for indirect medium-high heat (about 400°F / 200°C).
  5. Season and Oil: Drizzle olive oil over the chicken and rub evenly. Season with freshly ground black pepper. Salt is usually not needed due to the brine. Optionally, flip chicken halfway through cooking and brush with more olive oil.
  6. Cook the Chicken: Place chicken skin-side up on a wire rack over a baking sheet or directly on the grill rack. Roast or grill for 40-45 minutes until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Skin should be golden brown and crackly; juices run clear.
  7. Rest the Chicken: Remove chicken and let rest for 10 minutes before carving to redistribute juices.
  8. Make the Herb Chimichurri: While chicken rests, combine parsley, cilantro, oregano, garlic, shallot, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a food processor. Pulse until chopped but slightly chunky. Adjust seasoning to taste.
  9. Serve: Carve chicken and spoon herb chimichurri generously over the top. Serve immediately.

Notes

Use a local craft beer for best flavor; gluten-free beers work for gluten-sensitive diets. Fresh herbs are preferred for chimichurri but frozen or dried can be substituted with adjusted quantities. Pat chicken dry thoroughly after brining for crispy skin. Use a meat thermometer to ensure safe cooking temperature. Chimichurri can be made ahead and stored refrigerated. Leftovers keep well for up to 3 days; reheat gently in oven to preserve skin crispness.

Nutrition

Keywords: beer brined chicken, spatchcock chicken, chimichurri sauce, grilled chicken, roast chicken, easy chicken recipe, herb sauce, beer brine, juicy chicken

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