| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 1 hr 30 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 4-to-5-pound chickens, rinsed, patted dry and quartered
- 1 12-ounce bottle beer, preferably amber ale
- 1/2 cup sherry or apple cider vinegar
- Extra-virgin olive oil, for brushing
- 5 cloves garlic
- 2 tablespoons chopped fresh oregano
- 2 tablespoons extra-virgin olive oil
- 1 serrano chile, seeded
- 1 teaspoon cumin seeds
- 1/2 teaspoon paprika
- Kosher salt and freshly ground pepper
Instructions
- Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
- Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don’t have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
- Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
- Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1170 |
| Total Fat | 85 g |
| Saturated Fat | 22 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 87 g |
| Cholesterol | 347 mg |
| Sodium | 1812 mg |
Reviews
I followed the recipe except I used jalapeno instead of serrano pepper. It smelled amazing in the oven and the chile could be tasted but it wasn’t the warm bold flavorful taste I wanted. I used the left over chicken to make chicken nachos.
LOVED this recipe! There are only two of us so I went with one chicken. I got rid of most of the skin and used two serranos (we like things hot!. Also, I ended up marinating the chicken for almost two days. Otherwise, I followed the recipe exactly. The rub was SO tasty! I can’t wait to eat the leftovers tomorrow!