Succulent Brazilian Grilled Chicken with Beer Marinade
This delightful recipe draws inspiration from the vibrant culinary culture of Brazil, where beer and barbecue come together to create a mouthwatering dish. Brazilian Beer Chicken is a tender, flavorful grilled chicken marinated in a zesty mixture of beer, mustard, and aromatic spices. The marinade infuses the chicken with a diverse array of flavors, making it exceptionally juicy and delectable. While beers like Antarctica and Xingu Black Beer can elevate the taste profile, any good-quality beer will work. This dish is perfect for a weekend cookout or special gatherings and pairs beautifully with traditional sides like Crazy Rice or Brazilian Black Beans with Bacon, ensuring a feast for the senses.
N/A
Servings
600
Calories
10
Ingredients
Ingredients
beer
2 cups (any good-quality beer, preferably Brazilian)
vegetable oil
1/2 cup (none)
Dijon-style mustard
1/2 cup (none)
paprika
1 tablespoon (sweet variety)
black pepper
1 teaspoon (freshly ground)
onion
1 medium (thinly sliced)
garlic cloves
12 (thinly sliced)
bay leaves
2 (whole)
chicken
3 1/2 to 4 pounds (cut into pieces)
coarse salt
to taste (kosher or sea salt)
Instructions
1
In a large, non-reactive bowl, combine the beer, vegetable oil, Dijon-style mustard, paprika, and freshly ground black pepper. Whisk the ingredients thoroughly until well blended.
2
Add the thinly sliced onion, garlic cloves, and bay leaves to the marinade, stirring to incorporate all the ingredients.
3
Thoroughly rinse the chicken pieces under cold water, then drain and pat dry with paper towels. Place the chicken into the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for a minimum of 6 hours, or ideally up to 2 days, turning the chicken occasionally to maximize flavor infusion.
4
When ready to grill, preheat the grill using the two-tiered method for even cooking.
5
Remove the chicken pieces from the marinade (set the marinade aside for later use) and pat them dry with paper towels. Generously season each piece with coarse salt.
6
Oil the grill grate to prevent sticking and place the chicken, skin side down, over the hotter side of the grill. Cook for 8 to 12 minutes on each side, or until the skin is beautifully golden and the meat is fully cooked (no pink at the bone). If flare-ups occur, relocate the chicken to the cooler zone of the grill until the flames subside.
7
In the last 10 minutes of cooking, periodically brush the chicken with the reserved marinade for extra flavor and moisture.
8
Once cooked, transfer the chicken pieces to serving plates and serve immediately, ideally garnished with fresh herbs for an extra burst of flavor.
Nutrition Information
36g
Fat
15g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Succulent Brazilian Grilled Chicken with Beer Marinade?
It is a tender and flavorful chicken dish marinated in a zesty mixture of beer, mustard, and aromatic spices, inspired by Brazilian barbecue traditions.
What type of beer is best for the marinade?
While any good-quality beer works, Brazilian beers like Antarctica or Xingu Black Beer are recommended to elevate the flavor profile.
How long should I marinate the chicken?
The chicken should be marinated for a minimum of 6 hours, though it is ideal to marinate it for up to 2 days for maximum flavor infusion.
What are the primary ingredients in the marinade?
The marinade consists of beer, vegetable oil, Dijon-style mustard, sweet paprika, freshly ground black pepper, onion, garlic, and bay leaves.
How many garlic cloves are needed for this recipe?
This recipe calls for 12 thinly sliced garlic cloves to provide a robust and aromatic flavor.
What is the recommended cooking method?
The chicken should be grilled using the two-tiered method, which allows for even cooking and temperature control.
How do I prevent the chicken from sticking to the grill?
You should oil the grill grate thoroughly before placing the chicken on it.
Should the chicken be seasoned with salt before marinating?
No, you should generously season each piece with coarse salt only after removing it from the marinade and patting it dry before grilling.
How long does the chicken take to cook on the grill?
Cook the chicken for 8 to 12 minutes on each side, or until the skin is golden and the meat is fully cooked with no pink at the bone.
Can I use the marinade after removing the chicken?
Yes, you should set the marinade aside and use it to periodically brush the chicken during the last 10 minutes of cooking for extra moisture.
What should I do if the grill has flare-ups?
If flare-ups occur, relocate the chicken pieces to the cooler zone of the grill until the flames subside.
What side dishes pair well with this Brazilian chicken?
Traditional sides like Crazy Rice or Brazilian Black Beans with Bacon pair beautifully with this dish.
What type of salt is recommended for seasoning?
Coarse salt, such as kosher or sea salt, is recommended for the best texture and flavor.
How many calories are in a serving of this chicken?
Each serving contains approximately 600 calories.
Is this recipe high in protein?
Yes, this dish provides about 50g of protein per serving.
What is the fat content per serving?
There are 36g of fat per serving in this recipe.
How many carbohydrates does this dish have?
This recipe contains approximately 15g of carbohydrates per serving.
What type of mustard should be used?
The recipe specifies using 1/2 cup of Dijon-style mustard.
Should the onion be chopped or sliced?
The onion should be thinly sliced to properly incorporate into the marinade.
What type of paprika is best for this marinade?
The recipe calls for one tablespoon of sweet variety paprika.
Is it necessary to rinse the chicken?
The instructions recommend thoroughly rinsing the chicken pieces under cold water and patting them dry before marinating.
What weight of chicken is required?
You will need 3 1/2 to 4 pounds of chicken, cut into pieces.
How should the garlic be prepared?
The 12 garlic cloves should be thinly sliced.
Are the bay leaves left in the marinade?
Yes, 2 whole bay leaves are added to the marinade to help infuse the chicken with flavor.
Do I grill the chicken skin side up or down first?
The chicken should be placed skin side down over the hotter side of the grill to start.
How do I ensure the chicken is juicy?
The combination of the beer marinade and periodic brushing with reserved marinade during the final cooking stage ensures the chicken stays succulent.
What is a non-reactive bowl?
A non-reactive bowl is made of materials like glass, ceramic, or stainless steel that won't react with the acidic components of the marinade.
Can I marinate the chicken for longer than 2 days?
It is recommended to marinate for a maximum of 2 days to maintain the optimal texture of the meat.
How should I garnish the finished dish?
Ideally, garnish the chicken with fresh herbs for an extra burst of flavor before serving.
Is vegetable oil the only oil I can use?
While the recipe calls for vegetable oil, you can use other neutral-flavored oils with a high smoke point for grilling.