Beer-Marinated Chicken
180’ min.
Easy
4 people
- 1 whole chicken (about 1.5 kg), or pre-cut into pieces
- 500 ml light beer (or amber, for a stronger flavor)
- 2 sprigs of fresh rosemary
- 2 garlic cloves, finely chopped
- Salt to taste
- Freshly ground black pepper to taste
- A pinch of chili pepper (optional)
- Extra virgin olive oil to taste
If you have a whole chicken, start by separating the thighs with the drumsticks, then cut off the wings, and finally divide the breast into two parts. You can leave the bones for more flavor, or lighten the pieces if you prefer more convenience. If the chicken is already portioned, you are ready for the marinade.
Transfer the chicken pieces to a large bowl. Pour in the beer, add the rosemary needles, chopped garlic, a bit of salt, fresh pepper, and, if you like, a pinch of chili. Mix well with your hands so that every piece is coated with flavor. Cover and let marinate in the refrigerator for at least 2 hours, ideally overnight.
When the chicken has marinated sufficiently, drain it (keeping some of the liquid). Lightly oil a baking tray and place the pieces without overlapping. Roast at 200 °C (390 °F) for about 50 minutes, turning the pieces halfway through and brushing occasionally with the marinade so they stay tender and flavorful.
Once the skin is golden and crispy, remove the chicken from the oven and let it rest a few minutes. Serve hot, accompanied by roasted potatoes or a fresh side dish to balance the flavors. Enjoy!
