The added garlic in the lager creates the perfect marinade and flavour combination with the beer. And for extra decadence — a creamy, mushroom beer gravy to top them off. Not necessary. But so good. Even if you’re not a beer fan…it makes an incredible creamy flavour to enjoy with your juicy chicken.
These are our typical Sunday roasts. And yes, this is another recipe that has been sitting in my to-post folder for so long, it was time for it to come me out and play. In time for your Sunday roasting plans, maybe? If that’s the case, then you’re welcome. The easiest marinade ever — if I should call it that.
HOW TO MAKE CRISPY BEER CHICKEN:
Pour beer into a dish with chicken. (You can use any cut. We love drumsticks and thighs — but breasts and wings are equally as good). Add the crushed whole garlic cloves, stock powder and salt. Place in your refrigerator to marinade for as long as you can. (Having said that, I’ve made these last minute and marinaded them for 30 minutes many times over. Totally works, but a deeper flavour is created when you go for the 4-6 hours or overnight option. Just saying.) Drain them; fry them with their garlic clove best friends, while occasionally spooning the liquid they release over them.
Place them in the oven and roast until they look like this↓. Brush them over with the juices in the pan.
Make your creamy boozed-up gravy.
And serve.
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