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Beer roasted chicken thighs

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Beer roasted chicken thighs


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Tempo de preparo

1 hour(s)


8 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Boneless chicken thigh with skin1 kg
  • Lager beer (can)1 unit(s)
  • Medium onion1/2 unit(s)
  • Garlic (clove)4 unit(s)
  • Corn starch2 tablespoon
  • Girl's Finger Pepper1/2 unit(s)
  • Parsley (leaves)1/2 cup
  • Salt1 tablespoon
  • Juice of 1 orange1 unit(s)
  • unsalted butter1 tablespoon
  1. Blend the onion, cornstarch, garlic, pepper, parsley and salt in a small food processor. Then, in a bowl, pass the seasoning massaging well into the chicken. Also add the juice of 1 orange. If you have 30 minutes, let the chicken absorb the seasoning better.
  2. Transfer the chicken to a refractory with the skin facing up along with the marinade. Open the beer carefully. As it is at room temperature, it can foam up. But it is important that it is not cold so as not to harden the chicken meat.
  3. Place the beer in the refractory. Try not to pour the beer over the chicken to avoid "washing out" the marinade.
  4. Place slivers of butter over the chicken to help brown the chicken and make it browner and crispier. Bake in a preheated oven at 200 degrees for 40 minutes.

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