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Brazilian Beer Chicken
2 cups beer (pilsner for a mild flavored chicken, a dark stout for a rich malty flavor)
1/2 cup vegetable oil
1/2 cup Dijon mustard
1 tablespoon sweet paprika
1 teaspoon freshly ground black pepper
1 medium-size onion, thinly sliced
12 cloves garlic, thinly sliced
2 bay leaves
1 chicken (31/2 to 4 pounds), cut into pieces; or use all thighs or legs
Coarse salt (kosher or sea)
Combine the beer, oil, mustard, paprika and pepper in a nonreactive bowl large enough to hold the chicken pieces; whisk thoroughly to blend. Stir in the onion, garlic and bay leaves.
Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add the chicken to the marinade and turn to coat. Let the chicken marinate in the refrigerator, covered, for 6 hours, or up to 2 days (the longer the better), turning the chicken pieces occasionally.
Preheat two-thirds of the grill to medium heat and leave one-third of the grill heat-free as a safety zone.
When ready to cook, remove the chicken pieces from the marinade, setting aside the marinade. Blot the chicken dry with paper towels and season it generously with salt.
Brush and oil the grill grate. Arrange the chicken pieces, skin side down, on the grate over the hot zone of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 10 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes of grilling only, brush the chicken several times with the reserved marinade.

Servings: 4 Servings

Nutritional information per serving

Calories: 638, Total fat: 42g, Calories from Fat: 60%, Sodium: 851mg, Cholesterol: 205mg, Fiber: 0g, Carbohydrate: 4g, Protein: 57g, Saturated Fat: 10g

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