Beer Chicken with Potato and Cucumber Salad

5 from 7 votes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 258 kcal



  • 3 Whole chickens
  • 3 can Beer Hell
  • Salt
  • Pepper
  • 3 tsp Paprika powder
  • 1 bunch Parsely
  • 100 g Butter

potato salad

  • 10 Potatoes
  • 150 ml Broth
  • 0,5 Onion
  • Oil
  • Vinegar
  • Salt
  • Pepper
  • 1 pinch Sugar

cucumber salad

  • 2 Cucumber
  • 2 tbsp Chopped dill
  • 1 tbsp Creme fraiche Cheese
  • 1 tbsp Vinegar
  • Salt
  • Pepper
  • 1 pinch Sugar



  • 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.


  • Halve the grilled chicken, arrange on a plate with the two salads and serve.


Serving: 100gCalories: 258kcalCarbohydrates: 6.8gProtein: 4.1gFat: 24g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Apple Strudel with Vanilla Sauce

Pretzel Veal Sausage Dumplings with Vegetables, Mustard Sauce and King Lui