INGREDIENTS

INSTRUCTIONS

Method: Direct grilling (two tiered)
Advance Prep: 6 hrs. - 2 days for marinating chicken.
"The United States isn't the only place where beer and barbecue are
inextricably interwoven. In Rio de Janeiro, I came across this savory
grilled chicken, which owes its exceptional succulence to a two-day
bath in beer. Try, if possible, to find a Brazilian beer if you can:
Antarctica (a pilsner-style brew) will produce a mild-flavored
chicken; Xingu Black Beer (a dark bitter stout) will produce a bird
with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black
Beans with Bacon (see index)."
1) Combine the beer, oil, mustard, paprika, and pepper in a large,
nonreactive bowl and whisk thoroughly to blend. Stir in the onion, bay
leaves, and garlic.
2) Rinse the chicken pieces under cold running water, then drain and
blot dry with paper towels. Add to the marinade in the bowl and turn
to coat. Cover, and let marinate, in the redfrigerator, for 6 hours
or up to 2 days (the longer the better), turning the pieces
occasionally.
3) Preheat the grill, using the two-tiered method (see page 14).
<line the grill with one layer of coals and add a second layer to
cover only half the bottom, so you've got 2 tiers of heat>
4) When ready to cook, remove the chicken pieces from the marinade,
reserving the marinade, and blot dry. Season the pieces generously
with salt. Oil the grill grate and arrage the chicken, skin side
down, on the grate over the hotter section of the grill until nicely
browned (3-5 minutes). Move pieces to warmer side for another 5-7
minutes. Watch carefully to avoid flareups. Turn the pieces and move
them back to the hotter area for 3-5 minutes, and then back to the
cooler side until done. Total cooking time will be 16-24 minutes.
During the first 10 mintes only, brush several times with the
marinade. < frankly, I'd bring that marinade to a boil for 5 minutes
first, but since he says the "first 10 minutes only", that probably
will be enuf time to safely use it - but why take chances>
5) Transfer chicken to serving plates and serve immediately. Serves 4.
"The Barbecue Bible" Author: Steven Raichlen Publisher: Workman
Publishing Editor: Suzanne Rafer Contact: Jackie Mills - (212)
614-7504 Price: US $27.95
Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Apr
16, 1999, converted by MM_Buster v2.0l.

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