Gluten-Free Beer Chicken for Oktoberfest, an easy and tasty recipe also thought for Roast Chicken Day. In fact, for the ninth year, I was invited to participate and it is an honor for me. Why is it a simple recipe? Because it requires only one cooking method, in the oven, not in a pan or both, as is the case with most recipes. Why is it thought for the Oktoberfest? Because this occasion is the emblem of the beer festival in Germany, which takes place precisely in Munich from September 20 to October 5. And in this recipe, the use of beer is essential. It’s also a gluten-free idea, so perfect for many. And, I leave for last, but not least important, it’s my idea thought for my participation in Roast Chicken Day, this year linked to ASMR, that is, in this case, to “sounds” in the kitchen. So, ready to read my recipe? Below I leave you some recipes with chicken, while, after the description of the steps, I answer the most common questions.
#adv
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 chicken thighs
- 2 1/8 cups red beer (gluten-free)
- 4 cloves garlic
- to taste fine salt
- 3/4 cup chickpea flour
- to taste rosemary
- 3 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Bowl
- 1 Baking pan
Steps
To make the Gluten-Free Beer Chicken for Oktoberfest, first place the chicken thighs, which is the cut I chose for my recipe, in a large bowl.
Cover them entirely with beer and let them rest for the first half hour in the refrigerator, covered.
In the meantime, you can clean the garlic by removing the skin.
Take the bowl with the chicken and add the garlic cloves and rosemary needles. You can also use dried rosemary from jars.
Add the extra virgin olive oil, salt, and mix, even with your hands if you want. Let it rest in the refrigerator, covered, for another 30 minutes.
After this time, drain the chicken thighs, keeping the marinade in the refrigerator for a few more minutes, and coat them with chickpea flour, making sure it adheres well everywhere.
Drizzle the thighs with extra virgin olive oil and place them in a preheated ventilated oven at 383°F for 15 minutes, turning them halfway through cooking.
Pour the reserved marinade into the pan with the thighs and bake for another 65 minutes, turning halfway through cooking.
Let it rest for 10 minutes before serving, in the sauce.
Serve the chicken thighs at the table accompanied by their cooking sauce. It will be perfect for a nice tasty dip. You can also prepare this recipe in advance and store it in the refrigerator after cooling it, then reheat it at the right time, within 48 hours of cooking.
FAQ (Frequently Asked Questions)
Can I replace chickpea flour with others?
Of course. The flour is used to seal the chicken, giving it that final bit of crispiness, so you can choose whichever you prefer.
Is red beer necessary?
Obviously, you can use the beer you have at home and prefer.
