John Myers
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Beer Chicken with Potato and Cucumber Salad
The perfect beer chicken with potato and cucumber salad recipe with a picture and simple step-by-step instructions.
Chicken
- 3 piece Whole chickens
- 3 Can Beer Hell
- Salt
- Pepper
- 3 teaspoon Paprika powder
- 1 bunch Parsely
- 100 g Butter
potato salad
- 10 piece Potatoes
- 150 Milliliters Broth
- 0,5 piece Onion
- Oil
- Vinegar
- Salt
- Pepper
- 1 pinch Sugar
cucumber salad
- 2 piece Cucumber
- 2 tablespoon Chopped dill
- 1 tablespoon Creme fraiche Cheese
- 1 tablespoon Vinegar
- Salt
- Pepper
- 1 pinch Sugar
Chicken
- It is best to season the day before: For the chicken, wash the chicken and season with salt, pepper and paprika powder. It can be a little more. Stuff the seasoned chicken with the parsley. Open the canned beer and pour out approx. 1/3 and place the chicken on the almost full beer can. Grill the chicken indirectly for about 45-60 minutes up to a core temperature of 75 ° C. Liquid the butter in a bowl and season with salt, pepper and paprika powder. After about 20 minutes, apply the marinade to the chicken several times with a brush.
potato salad
- For the potato salad, boil the potatoes, peel them and when they are cold, cut them into small slices. Peel the onion and cut it into fine cubes, put it in a saucepan and bring to the boil with the broth. Season the sliced potatoes with vinegar, oil, salt, pepper and sugar and then pour the boiling broth with onions over them and mix everything well.
cucumber salad
- For the cucumber salad, cut the cucumber into small slices, but first scrape out the inside with a spoon. Season the cucumbers well with vinegar, salt, pepper and sugar and then let them steep. Pour off the water and season again if necessary. Just before serving, stir in the crème fraîche.
Serving
- Halve the grilled chicken, arrange on a plate with the two salads and serve.
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