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Beer Marinade for Chicken or Pork Roast

I like to use a light beer, but heavier and darker beer adds more complexity.

Recipe information

  • Yield

    makes about 2 cups, enough for 3 to 4 pounds of chicken or pork roast

Ingredients

1 1/2 cups beer
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 teaspoon peperoncino flakes, ground to a powder
3 garlic cloves, sliced
2 teaspoons kosher salt
4 fresh bay leaves, or 6 dried bay leaves
1/2 teaspoon ground cloves

Preparation

  1. Step 1

    Stir all the ingredients together in a bowl until mixed well.

    Step 2

    Set the meat in a plastic bag, and pour in the marinade. Seal the bag, set in a bowl, and refrigerate overnight. Dump the meat and marinade into a baking pan, and bake as usual.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsMarinadeBeerAlcoholBeveragesItalian AmericanItalianEuropeanDairy FreeNut FreeMeal PrepCookbooks
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