Panhead Supercharger Peri Peri Beer Soaked Chicken

Panhead Supercharger Soaked Peri Peri Baked Chicken

Winter is certainly settling in with noticeable extreme drops in temperature the past week. Unfortunately I got hit hard by the temperature changes and was taken mostly out of action by a rather nasty cold.

I needed something hot and spicey to combat this cold while not being too intensive to prepare or cook as I wasn’t feeling 100% and needed my rest.

Again I turned to beer soaked chicken, this time with a lovely peri peri spice rub to give me that hot and spicy cold cure remedy.

My beer selection for this recipe was a bottle of Panhead Custom Ales Supercharger APA. This American styled pale ale is highly hopped with a dry bitterness and comes in at a lovely 5.7% ABV. Seeing I was not in any state to drink a bottle of beer, I decided the best course of action was to incorporate it in my food.

The preparation work for this recipe is easy, coat your chicken with the peri peri spice rub, add to zip lock bag and cover with the beer and leave to soak for 4-8 hours. Remove the chicken and coat again with the peri peri and then bake until it’s cooked! Simple.

This can be done in the Weber or the oven, I against my best interests did this one in the oven due to obvious reasons. There are issues with chicken breast drying out when baking it but having it soaked in the beer all day negates this and the chicken will come out nice and juicy.

panhead supercharger apa beer soaked peri peri chicken

When I get back on my feet I will give this a blast on the Weber and share with everyone.

5.0 from 1 reviews
Panhead Supercharger APA Soaked Peri Peri Baked Chicken
 
Prep time
Cook time
Total time
 
Chicken breast soaked in Panhead Supercharger APA beer coated in peri peri rub before being baked on the grill
Author:
Recipe type: Meat
Cuisine: Barbecue
Serves: 2
Ingredients
  • 500g chicken breast, free range
  • 1x 500ml bottle american style pale ale
  • Peri peri spice rub
Instructions
  1. Clean the chicken, coat with peri peri spice rub and cover with beer in zip lock bag, leave for 4-8 hours
  2. Drink remaining beer
On the barbecue
  1. Prepare barbecue for indirect medium heat, 180°C
  2. Remove chicken from bag and discard marinade and coat again in peri peri spice rub
  3. Place breast side down over drip tray in barbecue and bake for 30 minutes until cooked, flipping once at the 15 minute mark
In the oven
  1. Pre-heat oven to 180°C on fan bake
  2. Place chicken breast side down on baking paper on an oven tray and bake for 30 minutes until cooked, flipping once at the 15 minute mark

What’s your favourite American pale ale beer? Do you use beer in your cooking at all? Let me know in comments below.

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Comments

    • says

      Hi Anne! This is a South African product that I picked up in a little town called Martinborough while visiting my parents. Ingredients are sea salt, black pepper, brown sugar, garlic, chilli, paprika, mustard, lemon juice powder (maltodextrin & lemon juice) and anti-caking agent.

      I’ll have a look over the weekend at putting some together out of my spice rack and post it up :)

  1. says

    I like the idea of using beer to marinate the chicken. Only tried beer batter for fry before, but think the marinate with make a great chicken dish. And this one looks healthier :)

    • says

      Hi Maggie, especially so if you love beer as much as I do. While we were eating this chicken Sarah mentioned that she could taste the flavour of the beer. Win-win in my book.

      Being breast meat and baked it definitely is a tad healthier than the chicken thighs I did last time.

    • says

      Hey Jason, yeah the rub will mostly rub off, but will also be absorbed in the beer and the chicken should soak it up to infuse the flavour. Once you’ve removed the chicken re-rub to your liking.

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