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Barbecue chicken in beer

Beer-marinated barbecue chicken

Juicy! Delicious! And it looks great on the table. The longer the chicken sits in the marinade, the better it soaks up all the flavors you've added. Cooking time depends on the size of the chicken and the heat. It's best not to cook it over blazing-hot coals—let it slowly cook through over the fire instead. Enjoy!

Zaika260188

Recipe author

Composition / ingredients

Servings:

Chicken (mine was about 4 lb / 1.8 kg)

Onion (medium)

Garlic (more is fine—use as much as you like)

Beer (pick one that isn't bitter)

0.5

Maggi seasoning (I used Maggi juicy-chicken-with-paprika seasoning, but any kind works)

Salt (I added 1 level tsp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 46 % 13 g

Carbohydrates 7 % 2 g

181 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Prep your ingredients.
Step 2:

Slice the onion into half-moons.
Step 3:

Grate or mash the garlic.
Step 4:

Rinse the chicken under cold water and cut it as shown in the photo.
Step 5:

Make the marinade: mix the beer, salt, onion, garlic, and seasoning.
Step 6:

Put the chicken into the marinade.
Step 7:

Weight it down and leave it at room temperature for 2–3 hours, then move it to the refrigerator.

Let it marinate for 4 hours (a full day is even better). Then lay it on the grill grate and cook over the coals, turning it constantly, for about 35–45 minutes.