Beer Marinated Barbecued Chicken Recipes

BEER AND GARLIC GRILLED CHICKEN

Steps:

• Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken.
• Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.
• When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking.
• Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!

BEER LIME GRILLED CHICKEN

Steps:

• In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

DARK BEER-MARINATED BBQ CHICKEN (BIERMARINIERTEN HUHN)

Steps:

• Whisk together peanut oil and mustard in a large mixing bowl or Ziploc bag. Add beer and lemon juice and whisk until smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken and turn to coat well. Cover and refrigerate 2 to 12 hours.
• Heat about 5 dozen charcoal briquettes until covered with white ash or preheat gas grill. Spray grill grate with non-stick spray.
• Drain chicken and discard marinade.
• If using a charcoal grill, push hot briquettes to one side of the grill and place chicken on grill rack, on the coals side.
• Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
• Move chicken parts to the cool side of the grill and cover. Cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.

BEER MARINATED BARBECUED CHICKEN

Steps:

• Marinate chicken in beer, chilli and plum sauces, pepper, salt, spring onion, garlic and corriander for at least 30 min.
• (Not more than 4 hours or else it will turn sour) Remove chicken from marinade and barbecue over a hot grill, basting with remaining marinade once in a while.
• Remove and set aside when chicken is cooked.
• Season potato and spinach with salt and pepper to taste and set aside.
• In a heated saucepan, reduce the remaining marinade until desired sauce consistency.
• To serve, top spinach with chicken and potatoes on the side and drizzle the sauce around and over.

BEER MARINATED CHICKEN

Steps:

• Lay down a piece of parchment paper on your countertop. Place 3 pieces of chicken on the parchment paper. Cover with an additional piece of parchment paper and use a meat mallet, rolling pin, or can. Give the thickest part of the chicken 4 to 5 whacks to flatten it slightly. Repeat steps with the remaining chicken.
• Warm the honey for 20 seconds to allow for easy pouring and stirring.
• In a medium bowl, whisk to combine the soy sauce, honey, chopped cilantro, lime juice, minced garlic, olive oil, and light-colored beer.
• Set aside ⅓ cup of sauce to use for basting while the chicken is on the grill.
• Add chicken breasts to a gallon-sized freezer ziplock bag. Pour the remaining marinade over the top of the chicken. Fold the top to get as much of the air out of the bag as possible before sealing it shut.
• Let marinate in the refrigerator for 30 minutes to 1 hour. The longer the better.
• Halfway through the marinating process, pull the bag out of the refrigerator and shake the bag, making sure to redistribute the marinade in the bag.
• Preheat your grill to medium heat.
• Add the chicken breasts to the grill and let the chicken cook for 5 to 7 minutes covered, then use tongs to flip the breasts over. Grill for 5 to 7 minutes longer, or until a thermometer reads 165°F.
• Brush on the remaining glaze the last few minutes of cooking.
• Take the chicken off of the grill and place on a plate. Cover with foil and let the chicken rest for 5 minutes. This is necessary to keep the chicken tender and juicy!

GRILLED CHICKEN DRUMSTICKS

Steps:

• Season the chicken drumsticks with one tablespoon of steak seasoning, and cumin powder. Place in a deep bowl and add orange juice and beer. Marinate for at least 30 minutes or up to 24 hours.
• Remove chicken drumsticks from marinade and preheat grill to 500ºF.
• Drizzle chicken with olive oil and season with remaining tablespoon of steak seasoning and cracked pepper. Squeeze juice of one lime over top.
• Place chicken drumsticks on grill skin side down for 5 minutes. Turn heat down to 400ºF and then cook drumsticks for an additional 20 minutes turning every 5 minutes until golden brown.

BEER MARINATED GRILLED DRUMSTICKS

Steps:

• In a large bowl, combine the garlic, the paprika, the barbecue sauce, the brown sugar, the olive oil and whisk to combine.
• Next, add in the beer and whisk to combine.
• Add in the chicken drumsticks and stir gently to make sure they're all submerged in the marinade.
• Cover the bowl with kitchen wrap, and refrigerate for at least 4 hours, or preferably overnight.
• About an hour before you intend to grill the drumsticks, remove the bowl from the fridge, and pour out the marinade and discard. Leave the drumsticks in the bowl.
• Preheat your grill.
• Immediately before grilling, add in the grilling salt to the chicken drumsticks and mix to combine with your hands or tongs.
• Lay your chicken drumsticks on the grill so that they are evenly spaced and over direct heat. Cook, turning every 5 or so minutes, for about 30 minutes, or until they are charred to perfection and reach an internal temperature of 165F degrees on an instant read thermometer.