Chicken

Brazilian Beer Chicken

So yesterday was the opening day of the summer Olympics in Brazil

We love the Olympics

It is a celebration of ability, difference, unity, strength and just the spirit of so many that it is awe inspiring

Winter, summer… doesn’t matter to us, it is just a wonderful thing

So we researched some traditional Brazilian dishes in honor of these Olympic games!

Here is our take on a Brazilian Beer Chicken dish

I have about 9 bone-in, skin-on chicken thighs, that I’m trimming of excess skin and fat

Place in a large bowl

Now for some flavor

We used 9 fresh sage leaves, 3 sprigs of fresh rosemary, 3 sprigs of fresh oregano, 6 garlic cloves and 2 teaspoons each of kosher salt and ground black pepper

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Place the chicken into a large bowl and sprinkle with your salt and pepper

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Place your garlic in a food processor, along with the sage, rosemary leaves and oregano leaves

Give everyone a nice  chop and place in the bowl with your chicken

Now for the fun part

Start adding in 2-3 cans of light beer

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Pour enough beer to cover the chicken

Cover the bowl and refrigerate for at least 12 hours if not over night, turning once or twice

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Remove your chicken and pat dry with paper towel (discard the marinade)

Rub some canola oil on the skin

Sprinkle with some kosher salt and ground black pepper

Heat your grill to around 425 F direct heat

Place your thighs down skin side up and cook initially for 6-8 minutes

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Now flip and continue to cook (flipping every 3-4 minutes) until a thermometer reaches 170 F or until your desired doneness

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Remove from the heat and allow to rest for 10 minutes before serving

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Dive on in!

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Enjoy!!!

Simply Sundays! ~ Brazilian Beer Chicken

  • Servings: 4-8
  • Time: Prep 10 Min, Marinate 12-24 hours, Cook 30-40 Min
  • Difficulty: Medium
  • Print

Ingredients

8-9 chicken thighs (trimmed of excess fat and skin)

9 fresh sage leaves

3 fresh sprigs of rosemary

3 fresh sprigs of oregano

6 garlic cloves

2 teaspoons of kosher salt and ground black pepper

2-3 light beers

2 tablespoons of canola oil

Directions

Place your chicken thighs (trimmed of excess fat and skin), in a large bowl.  Sprinkle with 2 teaspoons of kosher salt and ground black pepper

Place 6 garlic cloves in a food processor, along with 9 fresh sage leaves, the leaves from 3 sprigs of rosemary and the leaves from 3 sprigs of fresh oregano.  Give everyone a nice  chop and place in the bowl with your chicken

Start adding 2-3 cans of light beer to the bowl, or enough to cover the chicken.  Cover the bowl and refrigerate for at least 12 hours if not over night, turning once or twice

Remove your chicken and pat dry with paper towel (discard the marinade).  Rub some canola oil on the skin.  Sprinkle with some kosher salt and ground black pepper

Heat your grill to around 425 F direct heat.  Place your thighs down skin side up and cook initially for 6-8 minutes.  Now flip and continue to cook (flipping every 3-4 minutes) until a thermometer reaches 170 F or until your desired doneness.  Remove from the heat and allow to rest for 10 minutes before serving

© Simply Sundays 2016
All rights reserved

3 comments on “Brazilian Beer Chicken

  1. Looks yummy! Lovely pics 🙂

    Liked by 1 person

  2. Yum! This looks delicious. I love chicken thighs. Maximum flavour for minimum price 🙂

    Like

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