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
  • ½ tsp. ground cumin
  • 1 3-½- to 4-lb. chicken (I prefer organic)
  • 1 Tbs. plus ¼ tsp. freshly ground coarse black pepper
  • ¾ cup plus ½ tsp. packed dark brown sugar
  • + 6 more ingredients
    • Large pinch dried oregano, crushed
    • 1 tsp. smoked sweet Spanish paprika (pimentón)
    • Pinch cayenne
    • ¾ cup plus ½ tsp. kosher salt
    • ¼ tsp. celery salt
    • 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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