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Baked Beer Chicken Legs and Thigh Recipe

A very tender, juicy way to make this baked beer chicken.  
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 Ciao, Claudia

The chicken just falls off the bone it's so moist and tender. Plus with it's great flavor will make a great chicken salad with any leftovers!


The beer is a terrific addition to hold in the moisture in the chicken. I usually serve the baked beer chicken with various sauces but it's delicious baked as it is. Easy to make and great for leftovers too for salads!  


Baked Beer Chicken Legs and Thigh Recipe 

1 teaspoon smoked paprika
1 teaspoon dried oregano, basil, parsley
1 teaspoon each chili powder, salt, pepper
1/2 teaspoon cumin
1 teaspoon granulated garlic
3 tablespoons olive oil
1- 12 ounce can beer any kind
pinch of cayenne pepper

6 to 8 mixed pieces of chicken thigh, legs bone in

Preheat oven to 400 degrees.

Place the chicken in a large baking dish 13 x 9 deep pan. Rub with olive oil.

Pour half the beer in the bottom. 
Sprinkle with more or less herbs, all seasonings, salt, pepper evenly. Loosely cover with tin foil. Bake until juices run clear around 55 minutes depending on how thick the chicken pieces are.

Broil the chicken on high until the skin gets dark and crispy watching at all times, it just takes a few minutes. Flip the chicken to do both side.

This is great served with hot sauce, barbecue sauce or sweet and sour sauce. 

3 comments:

  1. Fall off the bone chicken?! This recipe sounds amazing!!!

    ReplyDelete
  2. "Pour half the beer in the bottom." - Is that 1/2 of my 40oz? :)
    When you broil the chicken, do you leave it in the pan with liquid or move it to a baking sheet or similar?
    Thanks!

    ReplyDelete
  3. @king bee wow 40 ounce ... ha ha... it's less than a cup half of 12 ounces. Also yes you would leave it in the pan. I like the skin crispy, if you don't leave the skin on you wont have to do that step :)

    ReplyDelete

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