Brazilian Beer Chicken Recipes

Steps:

• Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
• Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

Steps:

• Preheat the oven to 400 degrees F.
• In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
• Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
• Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

Steps:

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
• Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
• Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Steps:

• Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
• Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
• Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
• Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

Steps:

• Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
• 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 marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
• Preheat the grill, using the two-tiered method.
• When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
• Transfer the chicken pieces to serving plates and serve immediately.

Steps:

• In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil.
• Add the chicken, cover and refrigerate for 4 hours, turning a few times.
• Light a grill.
• Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side.
• Transfer the chicken to a platter and brush with the melted butter.
• Scatter the cilantro over the top and serve with lime wedges.
• Wonderful with baked potatoes and a green vegetable.
• *Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil.*.

Steps:

• 1. Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in 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 marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.3. Preheat the grill, using the two-tiered method.4. When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook. During the first 10 minutes only, brush several times with the reserved marinade.5. Transfer the chicken pieces to serving plates and serve immediately.Serves 4

Steps:

• Preheat oven to 350°F.
• Melt 1 stick butter or margarine in baking pan (9x13-inches).
• Add chicken to pan, turning to coat.
• Bake 30 minutes.
• While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
• Bring sauce to a boil, stirring constantly.
• Remove from heat.
• Preheat broiler or prepare barbecue.
• Coat chicken with sauce.
• Arrange chicken skin-side down on broiler pan rack or on grill.
• Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
• Dip chicken in sauce again and place on serving plate.
• Serve chicken with remaining sauce.

Steps:

• Cut chicken into approximately 1 inch cubes.
• Heat the wok with oil.
• When hot, add the chicken pieces until golden brown. Flip and reduce heat.
• Add the beer to the wok, until it half covers the fish.
• Add all peppers, garlic, ginger, garlic root.
• Increase heat and add pinch of salt, pinch of white pepper, pinch of sugar, 1 tsp oyster sauce, 1/2 tsp soy sauce. Cover and cook 4 minutes.
• Put a pinch of corn starch in water and mix.
• After the 4 minutes, put the tomatoes in the wok and then turn the chicken over. Cook another 3 minutes.
• Add green onions, then add cornstarch water mixture.
• Cook 1 minute and serve.

Steps:

• Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
• Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
• Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
• Use preferred method to cook chicken on low heat.

Steps:

• Prepare the rice according to package instructions.
• Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
• Transfer to a platter.
• Garnish with the avocado slices, salsa, sour cream and tortilla chips.