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Brazilian Beer Chicken |
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Serves: 4 Print this RecipeBRAZIL Advance Preparation: 6 hours to 2 days for marinating the chicken The United States isn’t 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. 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 onion, medium, thinly sliced 12 cloves garlic, thinly sliced 2 bay leaves 1 chicken, (3 1/2 to 4 pounds), quartered Salt, coarse (kosher or sea) 1. 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. 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. Preheat the grill, using the two-tiered method. 4. 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. During the first 10 minutes only, brush several times with the reserved marinade. 5. Transfer the chicken pieces to serving plates and serve immediately. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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