Shelly's Recipe

Brazilian Chicken

Category: Poultry I

3.5-4 pounds chicken pieces
2 cups beer
1/4 cup vegetable oil
1/2 cup dijon mustard
1 Tbsp paprika
1.5 tsp fresh ground black pepper
1 medium onion, thinly sliced
12 cloves garlic, thinly sliced
2 bay leaves
Kosher salt to taste

Combine the beer, oil, mustard, paprika, and pepper in a large bowl and whisk. Stir in onion, garlic, and bay leaves.

Put chicken and marinade in a large ziplock back, remove air, and seal. Refrigerate for at least 6 hours, preferably up to 2 days.

Preheat grill on high on one side and medium on the other. When ready to cook, remove chicken from marinade and reserve excess marinade. Season generously with kosher salt. Oil the grill grate and arrange chicken
skin side down on hot side of grill. Cook about 4-5 minutes or until charcoal starts to flame. Move to the cooler side and continue grilling another 6-7 minutes until skin is nicely browned.

Turn the pieces skin side up and move back to the hotter side. Brown the underside well, about 4-5 minutes, then move back to the cooler side to finish grilling for about 6-7 mintues.