Baked Chicken in Beer: The Juiciest Chicken Recipe
Chicken provides us with several combinations of various types of food from cooking to baking and frying. It has the most accessible price and is most commonly found on our tables. Baked chicken in beer is juicy and tender with robust flavor, and the white meat won’t be dry and hard.
Baked chicken in beer
1 chicken 1.5 to 2 kg
500 ml of beer
4-5 cloves garlic
100-150 ml olive oil
4 tablespoons mustard
1 tablespoon of dry spices
1/2 teaspoon salt
pepper to taste
Rinse the chicken under cold running water and discard any impurities.
Finely chop the onion and garlic cut into slices.
Mix chopped onions, oil, dry seasoning, salt, and pepper. Pour 30% of one can of beer into the bottom of the baking dish.
Stir well until the mustard dissolves.
Fit whole chicken in a deep pot, so it can be soaked in the marinade.
Then pour the beer mixture over the chicken, cover with foil and leave for several hours in the refrigerator.
You can also prepare it in the evening, and remove it in the morning. If the whole meat is not well soaked, flip it over after a few hours later. If you are preparing it in the evening, flip it over before going to bed.
Remove the chicken from the fridge and leave it to room temperature.
Put the chicken in a ovenproof baking dish or stew pan.
Pour half of the marinade.
Cover the chicken with a foil.
Bake the chicken in the preheated oven to 200 degrees.
After an hour remove the foil and flip the chicken, and return to the oven until the top side is baked.
When one side of the chicken is baked, flip it over to bake the other side.
Cover the chicken with an aluminum foil for 10 minutes before slicing.
Enjoy your meal.