Beer-Brined Grilled Chicken with Mustard BBQ Glaze

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken marinated in a light beer brine and finished with a zesty mustard-based barbecue glaze for a flavorful crust. This American-inspired barbecue recipe, ready in about 35 minutes, pairs bone-in chicken thighs, lager beer, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 350 cal/serving

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Ingredients

8 pieces (about 3 lbs) bone-in chicken thighs
4 cups lager beer
1/4 cup kosher salt
2 tbsp brown sugar
4 garlic cloves, smashed
1 tbsp black peppercorns
1/2 cup yellow mustard
1/4 cup apple cider vinegar
3 tbsp honey
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 tbsp olive oil

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Instructions

Step 1: In a large bowl, combine 4 cups lager beer, 1/4 cup kosher salt, 2 tbsp brown sugar, 4 smashed garlic cloves, and 1 tbsp black peppercorns. Stir until salt and sugar dissolve.
Step 2: Submerge 8 bone-in chicken thighs in the beer brine. Cover and refrigerate for 4 hours.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from brine, pat dry with paper towels.
Step 4: In a small bowl, whisk together 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 3 tbsp honey, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 2 tbsp olive oil to make the mustard BBQ glaze.
Step 5: Grill chicken thighs skin-side down for 6-7 minutes until skin is crisp and grill marks appear. Flip and brush generously with mustard BBQ glaze.
Step 6: Continue grilling for another 6-7 minutes, basting with glaze every 2 minutes until chicken reaches internal temperature of 165°F and glaze is caramelized.
Step 7: Remove chicken from grill and let rest 5 minutes before serving with extra glaze on the side.