Brazilian Beer Chicken

When we first made this recipe it was during the 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 the Olympic games in Brazil!

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

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

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

Give everyone a nice chop

Place in the bowl with the chicken

Now for the fun part

Start adding in 2-3 cans of light beer

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

Remove the 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 the 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

Dive on in!

Enjoy!!!

Simply Sundays! ~ Brazilian Beer Chicken

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

Wilton Recipe Right 3 Piece Cookie Pan Set

Simply Bamboo Cutting Board

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

KitchenAid 3-Speed Hand Blender