Beer-Brined Butterflied Chicken

Beer-Brined Butterflied Chicken
Photo by Scott Phillips


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

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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