Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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

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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