| This recipe is liked by 0 person(s). |
CHICKEN - GRILLED - Brazilian Beer Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Brazilian Beer Chicken DMN 6/1/13 Ingredients | |
| 2 cups | beer,, (pilsner for a mild flavored chicken, a dark stout for a rich malty flavor) |
| 1/2 cup | vegetable oil |
| 1/2 cup | Dijon mustard |
| 1 tablespoon | sweet paprika |
| 1 teaspoon | freshly ground black pepper |
| 1 medium-size | onion, thinly sliced |
| 12 cloves | garlic, thinly sliced |
| 2 | bay leaves |
| 1 | chicken,, (31/2 to 4 pounds), cut into pieces; or use all thighs or legs |
| Coarse salt,, (kosher or sea) | |
Directions
Combine the beer, oil, mustard, paprika and pepper in a nonreactive bowl large enough to hold the chicken pieces; whisk thoroughly to blend. Stir in the onion, garlic and bay leaves.
Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add the chicken to the marinade and turn to coat. Let the chicken marinate in the refrigerator, covered, for 6 hours, or up to 2 days (the longer the better), turning the chicken pieces occasionally.
Preheat two-thirds of the grill to medium heat and leave one-third of the grill heat-free as a safety zone.
When ready to cook, remove the chicken pieces from the marinade, setting aside the marinade. Blot the chicken dry with paper towels and season it generously with salt.
Brush and oil the grill grate. Arrange the chicken pieces, skin side down, on the grate over the hot zone 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, 10 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 of grilling only, brush the chicken several times with the reserved marinade.
Transfer the chicken pieces to a clean platter and serve.
Makes 4 servings.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe