Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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

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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