Rosemary and garlic beer-marinated chicken
|4 cloves||Garlic, crushed|
|¼ cup||Olive oil|
|4 stalks||Fresh rosemary|
|330 ml||Beer, pale ale or lager|
|1.6 kg||Chicken, butterflied|
|1||Salt & freshly ground pepper, to season|
- Place the garlic, oil, rosemary, beer, and chicken in a large freezer bag. Seal and allow to marinate overnight or for at least 1 hour.
- Preheat a barbecue or chargrill pan over high. Remove chicken from marinade and sprinkle with salt and pepper.
- Cook the chicken for 5 minutes each side or until lightly charred. Reduce heat to low, cover with the barbecue lid or a large metal bowl and cook for a further 15 minutes each side or until cooked through.
Tips and tricks: Accompany the chicken with a leafy green salad and handcut potato chips. Simply cut potatoes into wedges, sprinkle with salt and pepper and roast for 30-40 minutes or until golden and crispy.
This dish is best matched with
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