Brazilian Beer Marinated Chicken Recipes

BEER MARINATED GRILLED DRUMSTICKS

Steps:

• In a large bowl, combine the garlic, the paprika, the barbecue sauce, the brown sugar, the olive oil and whisk to combine.
• Next, add in the beer and whisk to combine.
• Add in the chicken drumsticks and stir gently to make sure they're all submerged in the marinade.
• Cover the bowl with kitchen wrap, and refrigerate for at least 4 hours, or preferably overnight.
• About an hour before you intend to grill the drumsticks, remove the bowl from the fridge, and pour out the marinade and discard. Leave the drumsticks in the bowl.
• Preheat your grill.
• Immediately before grilling, add in the grilling salt to the chicken drumsticks and mix to combine with your hands or tongs.
• Lay your chicken drumsticks on the grill so that they are evenly spaced and over direct heat. Cook, turning every 5 or so minutes, for about 30 minutes, or until they are charred to perfection and reach an internal temperature of 165F degrees on an instant read thermometer.

BEER LIME GRILLED CHICKEN

Steps:

• In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

BRAZILIAN BEER CAN CHICKEN

Steps:

• 1. Combine beer, oil, mustard, paprika and pepper in nonreactive bowl. Whisk and blend well. Stir in onion, garlic, and bay leaves. Add cleaned chicken to marinade and refrigerate 2 days. Turn 2 times per day.
• 2. Grill, basting with marinade for the 1st 10 min of grilling only.

FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.

BRAZILIAN BEER MARINATED CHICKEN

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.*.

BRAZILIAN BEER CHICKEN

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.