Beer Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 tablespoon salt
- 3 tablespoon sugar, brown
- 3 bay leaves
- 3 clove (s) garlic
- 2 teaspoons thyme, dried
- 2 tablespoon oregano
- 1 onion (s)
- 1 tablespoon honey
- 3 tablespoon soy sauce
- 2 tablespoon pepper, white
- 1 lemon (s), juice and meat
- 1 liter orange juice
- 1 teaspoon peppercorns, black, freshly ground in a mortar
- 1 teaspoon celery salt
- 1 teaspoon cayenne pepper
- 1 teaspoon marjoram, dried
- 2 teaspoons paprika powder, noble sweet
- 1 tablespoon mustard powder
- 1 teaspoon salt
- 2 cans beer
- 1 chicken
Print Recipe
Pin Recipe Instructions
- For the brine, mix 3 tablespoons of salt, 2 tablespoons of brown sugar, bay leaves, cloves of garlic, 1 teaspoon of thyme, oregano, onion, honey, soy sauce, white pepper and the lemon with the orange juice and soak the chicken for 24 hours.
- For the dry marinade, mix 1 teaspoon black pepper, 1 teaspoon celery salt, 1 teaspoon cayenne pepper, 1 teaspoon thyme, 1 teaspoon marjoram, 2 teaspoons paprika, 1 teaspoon mustard powder, 1 teaspoon salt, 1 teaspoon brown sugar.
- The next day, dab the chicken and rub it with the dry marinade. Insert the beer can or another suitable vessel 2/3 full of beer into the chicken rectally. Place on the beer can and in the closed kettle grill or in the oven at 180-200 degrees for about 45-60 minutes.
- Ideally, prick the breast fillet with the temperature probe and set the core temperature to 72 degrees.
- The brine and the evaporating beer make the chicken tender and juicy.
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