Catholic Recipe: Chicken in Beer
INGREDIENTS
- 12 chicken wings (or thighs or drumsticks with skin)
- 12 ounce bottle beer (minus 1 Tablespoon for sauce)
- salt
- Freshly ground pepper
- 1 tsp. thyme
- 1 bay leaf
Sauce:
- 1/4 tsp. thyme
- 2 Tbsp. olive oil
- 1 Tbsp. beer
- Salt
- Freshly ground pepper
Details
Serves: Serves 6 as appetizer, but main meal 2 or 3
Prep Time: 5 hours
Difficulty: ★★☆☆
Cost: ★★★☆
For Ages: 11+
Origin:
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Also Called: Pollo en Cerveza
This chicken has a subtle lemony flavor, and although I have chosen to use the wing portion for easy handling, you might also use small drumsticks or any other part of the chicken (skin on), cut in small pieces.
DIRECTIONS
Start preparation several hours in advance.
Chop the wings into three parts, discarding the tip portion. In shallow bowl or zipper top bag, mix together the marinade: beer (except reserve 1 tablespoon.), pepper, salt, thyme and bay leaf. Arrange the chicken in marinade and soak for several hours, turning occasionally.
When ready to cook, combine sauce ingredients in a small bowl. Remove chicken from marinade and pat dry with a paper towel. At this point you can either grill or broil the chicken. If broiling, arrange on a broiler pan, brush on the sauce and add salt and pepper to taste. Broil or grill for about 5 minutes (longer if other kinds of parts), flip and baste and salt and pepper. Continue cooking until golden but still juicy. Use a meat thermometer to make sure they are cooked thoroughly.
Recipe Source: Tapas: The Little Dishes of Spain by Penelope Casas, Alfred A. Knopf, 1985
