Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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

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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