Have no fear of using alcohol in your cooking: since heat causes alcohol content itself to evaporate, it’s a perfect way to add flavor. Wine is more commonly used as a flavor additive, yet this marinade using beer hits all the right notes. This recipe specifically uses chicken meat, but the marinade suits chicken, fish, or beef.
Ingredients:
- 8 pieces of chicken, light or dark meat
- 1 onion
- Approximately 4-5 cloves garlic
- 1 tablespoon minced parsley
- 1 tablespoon paprika
- 3 tablespoons olive oil
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon pepper
- ⅔ cup of beer or apple cider
Directions:
Finely mince parsley and garlic before combining in a small mixing bowl. Pour the beer in the mixing bowl, alongside salt, pepper, cayenne, paprika, and optionally, a grilled chicken seasoning. Mix the whole marinade until combined. Coat each piece of chicken with some olive oil before placing them in a gallon-sized plastic bag. Pour the marinade into the bag until it’s evenly spread amongst the chicken pieces, and marinate for at least 6 hours.
Once you’re ready to cook, preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius. While the oven heats, chop an onion lengthwise and add it to a heated pan greased with olive oil. Caramelize the onions for approximately 10 minutes. Place the contents of the plastic bag into a baking tray, and lay the caramelized onions on top of the chicken pieces. Let the dish cook for 35-40 minutes for chicken with bones, and 20-30 minutes if boneless. Before the last 10 minutes of cooking time, make sure to take out the dish and pour the chicken’s juices over the top of each piece with a spoon before putting it back in the oven. Serve hot alongside potatoes or rice, and enjoy.
