This oven roasted Portuguese Beer Chicken is the best and it is marinade in beer overnight along with with cooking oil, fresh garlic, garlic salt, cracked black pepper balls and cayenne pepper.
Who doesn’t like beer and chicken? Merge the two together and you will have a delicious dinner that your sure to want to make time and time again. The beer creates a tasty sauce and creates a very moist chicken.
I like to bake my Portuguese Beer Chicken with diced mini potatoes as well. Looking for another Portuguese Chicken recipe? Try my Portuguese peri peri chicken
MARINATING CHICKEN IN BEER OVERNIGHT
Is the key to this recipe and you do not want to use a light beer. A full flavored beer is best!
Also you want to use LOTS I mean lots of garlic! 10 is perfect as it becomes roasted and sweet.
BEER MARINADE FOR CHICKEN
Consists of 1 can of beer, 1 bay leaf and 10 sliced garlic cloves, black pepper balls, garlic salt and cayenne pepper.
- You defiantly want to marinade this chicken overnight, and prior to doing so.
- Be sure to cut the chicken directly in half, this helps the marinade to really soak in and also allows the chicken to crispy up perfectly on all sides when cooking.
- Marinating the chicken in beer is the highlight, however do not skimp on the cooking oil either. This helps it to crispy up to perfection during the cooking process.
BEER CHICKEN MARINADE
- Marinade over night in a bag then simply place in a Dutch oven the next day, alongside mini potatoes to make it a meal.
- You can use garlic powder instead of the garlic salt if you prefer.
HOW TO MAKE PORTUGUESE BEER CHICKEN
I will place those mini potatoes on the bottom of the Dutch oven pot and then pour the liquid from the marinaded chicken overtop before placing the spatcock chicken overtop to cook.
Be sure to not place a lid on this chicken, you want the crust of the chicken to be crispy!!
WHERE IS BEER CAN CHICKEN FROM
Most Beer Chicken recipes come from the States where people season a whole chicken then place a can of beer inside and grill it on an open grill.
This recipe is even better if you ask me, as instead of grilling we are baking it in the oven along with potatoes that soak up all the chicken and marinade flavors.
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- 1 whole chicken
- 1 can of beer
- 1/3 cup cooking oil
- 1 bag of mini potatoes, diced
- 10 garlic, sliced
- 1 bay leaf
- 1/2 tsp Garlic salt
- 1 tsp crushed black pepper balls
- 1/3 tsp cayenne pepper
- Marinade the spatchcocked chicken over night in a bag.
- Be sure to crack your pepper balls and slice the garlic, the more garlic the better then add in your seasonings and beer, oil and toss to coat.
- Then simply place in a Dutch oven the next day, with the diced mini potatoes in the bottom.
- Bake in a pre-heated oven at 350 f and cook for 30 mins before turning it down to 325
- Bake for 1 hour 30 mins or untill crust is golden brown. Uncovered!
You can use garlic powder instead of the garlic salt if you prefer.
You can also omit the potatoes if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 613Total Fat: 39gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 132mgSodium: 330mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 43g
These calculations are based off Nutritionix