Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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

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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