Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


  • 1 3-½- to 4-lb. chicken (I prefer organic)
  • 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
  • ½ tsp. ground cumin
  • ¼ tsp. celery salt
  • + 6 more ingredients
    • ¾ cup plus ½ tsp. kosher salt
    • Large pinch dried oregano, crushed
    • 1 tsp. smoked sweet Spanish paprika (pimentón)
    • 2 Tbs. extra-virgin olive oil
    • 2 12-oz. cans or bottles cold lager beer (like Budweiser)
    • 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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