Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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