Grilled Chicken with a Chili Beer Baste

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup ketchup,
• 2 tablespoons brown sugar
• 2 teaspoons chili powder
• 2 chipotle peppers in adobo sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon salt AND pepper
• 36oz pilsner beer
• 1/2 cup tomato juice
• 1/4 cup worcestershire sauce
• 1 tablespoon lemon juice
• 2 whole chickens, cut up

Heat oil in medium saucepan over medium heat. Cook and stir onion and garlic until tender. Combine, in a medium bowl, 12oz beer, tomato juice, worcestershire sauce, and lemon juice, salt, pepper, and chili powder; whisk. Add to onion and garlic mixture. Cook until mixture is reduced to 2 cups. Let cool and refrigerate overnight.

Divide chicken into 2 large bags. Pour 12oz beer in EACH bag. Refrigerate overnight.

Grill chicken over medium-hot coals 25 mins for dark meat 20 for breasts. Brush with baste during last 10 minutes of cooking.

Serve chicken with remaining baste.

I usually do this with chicken breast as opposed to whole chickens.

Comments (0)

Name

Email

Website

Title

Comment

smaller | bigger

Subscribe via email (registered users only)

Add Comment