Ingredients for Brazilian Beer Chicken
- 12 ounces Brazilian beer (Antarctica Pilsner or Xingu Black Beer)
- Vegetable Oil
- Dijon Style Mustard
- 1 tablespoon paprika
- Black Pepper
- 1 medium yellow onion, thinly sliced
- Garlic Cloves
- 2 bay leaves
- Chicken
- Salt to taste
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How to Make Brazilian Beer Chicken
- In a large bowl, whisk together the Brazilian beer, olive oil, Dijon mustard, paprika, and black pepper until well combined.
- Add the sliced onion, minced garlic, and bay leaves to the marinade and stir to incorporate.
- Rinse the chicken pieces under cold water, pat them completely dry with paper towels.
- Add the chicken pieces to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 6 hours, or up to 48 hours, turning the chicken occasionally.
- Preheat your grill using a two-tiered method (hotter and cooler zones).
- Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry with paper towels.
- Generously season the chicken pieces with salt.
- Oil the grill grates. Arrange the chicken skin-side down on the hotter section of the grill.
- Grill for 8-12 minutes per side, or until the skin is golden brown and the internal temperature reaches 165°F (74°C). Move to the cooler section if flare-ups occur.
- During the first 10 minutes of grilling, brush the chicken several times with the reserved marinade.
- Once cooked through, remove the chicken from the grill and let rest for 5 minutes before serving. Serve immediately with your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
42g
Carbs
3g
