By “Steven Raichlen in Barbecue Bible.
“Th United States isn’t the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes it’s exceptional succulence to a two-day bath in beer. … Serve with Crazy Rice or Brazilian Black Beans with Bacon.
- 2 cups Ready to Fly Amber Ale
- 1/2 cups vegetable oil
- 1/2 cups Dijon mustard
- 1 tablespoon sweet paprika
- 1 teaspoon freshly ground black pepper
- 1 medium onion, thinly sliced
- 12 cloves garlic, thinly sliced
- 1 bay leaves
- 1 chicken (31/2 to 4 pounds), quartered
- Coarse (Kosher or sea) salt
1. Combine Ready to Fly Amber Ale, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir n the onion, garlic, and bay leaves.
2. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels Add to the marinade in the bowl and turn to coat. Cover and let marinade, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
3. Preheat the grill.
4. When ready to cook, remove the chicken pieces fro the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate. Place the pieces, skin side down, on the hotter section of the grill. Cook until the skin starts to brown, 3 to 5 minutes. Move the pieces to the cooler section of the grill and continue to grill until the skin is thoroughly browned, 5 to minutes more. Watch carefully and use tongs to move the pieces away from the flare-ups.
5. Turn the pieces and move them back to the hotter section of the grill. Brown the second side well(3 to 5 minutes) then move te pieces back to the cooler side of the grill to finish cooking. The total coking time will be 16 to 24 minutes. When ready the chicken will be crisp and golden brown outside and the juices will run clear when the meet is pierced.
6. Transfer the chicken pieces to serving plates and serve immediately. “