Grilled Beer-Brined Chicken with Wisconsin Cheddar Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in a flavorful beer brine, served alongside a crisp cheddar and cabbage slaw inspired by Milwaukee regional flavors. This american-inspired chicken ready in about 30 minutes pairs (about 1.5 lbs) chicken thighs, skin-on, lager beer, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups lager beer, 2 cups water, 1/4 cup kosher salt, 2 tbsp brown sugar, 1 tbsp black peppercorns, and 4 smashed garlic cloves. Stir until salt and sugar dissolve to make the brine.
  2. Step 2: Submerge 4 chicken thighs into the brine, cover, and refrigerate for at least 4 hours or overnight for maximum tenderness and flavor.
  3. Step 3: Meanwhile, prepare the slaw by mixing 3 cups shredded green cabbage, 1 cup shredded sharp Wisconsin cheddar cheese, and 1 grated medium carrot in a large bowl.
  4. Step 4: In a small bowl, whisk together 3 tbsp apple cider vinegar, 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, and 2 tbsp olive oil. Season with salt and pepper to taste.
  5. Step 5: Pour the dressing over the cabbage mixture and toss thoroughly until evenly coated. Refrigerate until ready to serve.
  6. Step 6: Preheat grill to medium-high heat (about 400°F). Remove chicken from brine, pat dry with paper towels, and lightly brush with olive oil.
  7. Step 7: Grill chicken thighs skin side down for 6-7 minutes until skin is crispy and charred, then flip and cook for another 5-6 minutes until internal temperature reaches 165°F.
  8. Step 8: Remove chicken from grill and let rest for 5 minutes before serving alongside the cheddar slaw.

Frequently asked questions

How long does Grilled Beer-Brined Chicken with Wisconsin Cheddar Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Beer-Brined Chicken with Wisconsin Cheddar Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lager beer from drying out.

Can I substitute ingredients in Grilled Beer-Brined Chicken with Wisconsin Cheddar Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Beer-Brined Chicken with Wisconsin Cheddar Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Beer-Brined Chicken with Wisconsin Cheddar Slaw?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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