Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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