Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


  • Pinch cayenne
  • 2 12-oz. cans or bottles cold lager beer (like Budweiser)
  • 2 Tbs. extra-virgin olive oil
  • 1 3-½- to 4-lb. chicken (I prefer organic)
  • 1 tsp. smoked sweet Spanish paprika (pimentón)
  • Large pinch dried oregano, crushed
  • ¾ cup plus ½ tsp. kosher salt
  • + 6 more ingredients
    • ¼ tsp. celery salt
    • ½ tsp. ground cumin
    • 1 Tbs. plus ¼ tsp. freshly ground coarse black pepper
    • 6 bay leaves, crumbled
    • ¼ tsp. chili powder
    • ¾ cup plus ½ tsp. packed dark brown sugar

Place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flip the chicken over and press firmly on the center of the breast to break the breastbone. You can see a video of this technique, called butterflying, here. In a larg...

View full recipe at Fine Cooking


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