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Chicken al Mattone with a BrewBQ Twist

BrewBQ Fusion Treats Recipes

Forget burgers. Forget pizza. Chicken is truly the all-American food, and this way of cooking it is one of our hands down favorites. It looks fancy but is so easy, and with the switch up of the BrewBQ spices, you will be in spicy beer heaven!
Our copy of the recipe is found in a tattered 2009 copy of Bon Appetit that we keep around simply because of the beautiful chicken that graces the front cover, but they have thankfully digitized it for all the world to see! Here it is for reference: Bon Appetit’s Chicken al Mattone 
Here are the basics:
Spatchcock the Chicken - Seriously.First, let’s make a marinade. We used about a tablespoon of olive oil, a good squeeze of lemon juice, 2 tablespoons of the BrewBQ spice mixture, and about 3 tablespoons of our favorite Kona Brewing Peddler’s Pilsner. Place in a large ziplock bag and give it a good squish.

The most complex part is prepping the chicken. So that it cooks more quickly and evenly, you want to spatchcock it (yes, I said spatchcock!). It simply means removing the backbone so the chicken lays flat. For detailed instructions, check out this video.

Flattened ChickenNow take your flattened chicken and place it in the bag with the marinade. Seal, toss to coat completely, release any air and seal tightly. Place in the fridge for a few hours to let it soak up the flavors.

From here we follow the Bon Appetit recipe to a T! While your oven is preheating, brown the chicken in a cast iron skillet. Wrap a brick in aluminum foil and place on top to keep the chicken flat. Then into the oven it goes!

The sweetness of the BrewBQ mixture combines perfectly with the crispy chicken skin, and browns up deliciously! Serve with your favorite side - roasted potatoes, sautéed veggies, or slathered with a big brush full of BrewBQ barBQ sauce!

Taste it for yourself - stop by our store and pick up some BrewBQ of your own! Enjoy!


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