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Brazilian Beer Chicken

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Ingredients

Adjust Servings:
2 cups beer
1/2 cup vegetable oil
1/2 cup dijon-style mustard
1 tablespoon paprika, sweet
1 teaspoon black pepper, freshly ground
1 medium onion, thinly sliced
12 garlic cloves, thinly sliced
2 bay leaves
1 chicken (3 1/2 to 4 pounds)
salt, coarse (kosher or sea)

Nutritional information

566.5
Calories
401 g
Calories From Fat
44.6 g
Total Fat
8.5 g
Saturated Fat
85 mg
Cholesterol
88 mg
Sodium
11.1 g
Carbs
1.4 g
Dietary Fiber
1.4 g
Sugars
22.8 g
Protein
498g
Serving Size

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Brazilian Beer Chicken

Features:
    Cuisine:

    Another recipe I found in Steven Raichlen's The Barbecue Bible and this is what he states about the recipe: The United States isnt the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsener-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor.

    Serve with Crazy Rice or Brazilian Black Beans with Bacon.

    Note: Time doesn't include the 6 - 48 hours for marinating.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Brazilian Beer Chicken, Another recipe I found in Steven Raichlen’s The Barbecue Bible and this is what he states about the recipe: The United States isnt the only place where beer and barbecue are inextricably interwoven In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsener-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor Serve with Crazy Rice or Brazilian Black Beans with Bacon Note: Time doesn’t include the 6 – 48 hours for marinating , Great marinade for chicken! used Sam Adams Winter Lager and marinated boneless skinless chicken breasts for about 30 hours The chicken grilled up very moist with great flavor I’d like to try this on a whole chicken too Thanks for sharing the recipe!


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    Steps

    1
    Done

    Combine the Beer, Oil, Mustard, Paprika, and Pepper in a Large Nonreactive Bowl and Whisk Thoroughly to Blend. Stir in the Onion, Garlic, and Bay Leaves.

    2
    Done

    Rinse the Chicken Pieces Under Cold Running Water, Then Drain and Blot Dry With Paper Towels. Add to the Marinade in the Bowl and Turn to Coat. Cover and Let Marinate, in the Refrigerator, For 6 Hours or Up to 2 Days (the Longer the Better), Turning the Pieces Occasionally.

    3
    Done

    Preheat the Grill, Using the Two-Tiered Method.

    4
    Done

    When Ready to Cook, Remove the Chicken Pieces from the Marinade, Reserving the Marinade, and Blot Dry. Season the Pieces Generously With Salt. Oil the Grill Grate and Arrange the Chicken, Skin Side Down, on the Grate Over the Hotter Section of the Grill and Cook Until the Skin Is Golden Brown and the Meat Is Cooked Through Without Any Trace of Red at the Bone, 8 to 12 Minutes Per Side. If You Get Flare-Ups, Move the Chicken to the Safety Zone Until the Flames Die Down. During the First 10 Minutes Only, Brush Several Times With the Reserved Marinade.

    5
    Done

    Transfer the Chicken Pieces to Serving Plates and Serve Immediately.

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    Ariella King

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