The secret to cooking chicken with a delicious golden crust is to the dry mix that Patrick Neely rubs the bird. It is based on a mixture smoked paprika, cayenne pepper, dried herbs and кумина. 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Grilled chicken
- 1.8 kg chicken. (wash and dry)
- Vegetable oil
- Chicken grease mix, see below
- 1 can (340 gr.) Of beer
Dry chicken rubbing marinade
- 2 tbsp. l smoked paprika
- 2 tbsp. l salt
- 2 tbsp. l onion powder
- 1 tbsp. l cayenne pepper
- 1 tbsp. l ground cumin
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp black pepper
- 2 tsp garlic powder
Recipes with similar ingredients: chicken, light beer, paprika, ground cayenne pepper, thyme, oregano, cumin, onion powder, garlic powder
Recipe preparation:
- For dry mix: In a small bowl, mix everything ingredients and use for grilling chicken. Unused mixture can be stored in an airtight container up to 6 months.
- For chicken: Preheat grill to moderately high temperature. Lubricate the chicken inside and out with vegetable oil. In the same way, rub with a dry mixture. Pour 1/4 beer and put on chicken on the jar. Place the chicken in the center of the preheated grill and close it. Cook 1 – 1.5 hours, or up to 74 ° C according to the culinary thermometer. When the chicken is ready, cover with foil and let stand for 10 minutes before slicing.
