John thinks this is similar to the recipe that Fogo De Chao uses for their chicken drumsticks. I think he’s correct. Make these!
- 2 cup Beer
- 2 cup Vegetable oil
- 2 cup Dijon mustard
- 1 tbl Sweet paprika
- 1 tsp Fresh ground pepper
- 1 med Onion, thinly sliced
- 12 x Cloves garlic, thinly sliced
- 2 x Bay leaves
- 1 x Chicken, (3-4lbs.), quartered
- Kosher or sea salt
Method: Direct grilling
Advance Prep: 6 hrs. – 2 days for marinating chicken.
Comments: The 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 its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsner-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black Beans with Bacon.
- Combine the beer, oil, mustard, paprika, and pepper in a large, nonreactive bowl and whisk thoroughly to blend. Stir in the onion, bay leaves, and garlic.
- 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. (line the grill with one layer of coals and add a second layer to cover only half the bottom, so you’ve got 2 tiers of heat)
- 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 until nicely browned (3-5 minutes). Move pieces to warmer side for another 5-7 minutes. Watch carefully to avoid flare-ups. Turn the pieces and move them back to the hotter area for 3-5 minutes, and then back to the cooler side until done. Total cooking time will be 16-24 minutes.
- During the first 10 minutes only, brush several times with the marinade. ( frankly, I’d bring that marinade to a boil for 5 minutes first, but since he says the “first 10 minutes only”, that probably will be enough time to safely use it – but why take chances)
Serve with Old Style Beer and stand on one leg and enjoy!