Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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

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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