Grilled Chicken with Chili Beer Baste
Makes 8 servings
|2||tablespoons vegetable oil|
|1||small onion, chopped|
|1||clove garlic, minced|
|2||tablespoons brown sugar|
|2||teaspoons chili powder|
|2||chipotle peppers in adobo sauce, minced|
|1||teaspoon dry mustard|
|1/2||teaspoon black pepper|
|3||bottles (12 ounces each) pilsner beer, divided|
|1/2||cup tomato juice|
|1/4||cup Worcestershire sauce|
|1||tablespoon lemon juice|
|2||whole chickens (about 3-1/2 pounds each), cut up|
- To make Chili Beer Baste, heat oil in 2-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Combine ketchup, brown sugar, chili powder, chipotle peppers, mustard, salt and pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour mixture into saucepan with onion and garlic. Bring to a simmer; cook until sauce has thickened slightly and is reduced to about 2 cups. Let cool. Refrigerate overnight.
- Place chicken pieces in 2 large resealable food storage bags. Pour remaining 2 bottles beer over chicken in both bags; seal bags. Refrigerate 8 hours or overnight.
- Prepare grill for direct grilling; grease grid. Remove chickens from marinade; drain and discard marinade. Place chicken leg and thigh quarters on hottest part of grid 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes); place breast pieces above medium-hot coals (toward edge of coals). Grill, turning occasionally, 25 to 30 minutes.
- Remove Chili Beer Baste from refrigerator; reserve 1 cup. Brush chicken generously with basting sauce during last 10 minutes of cooking. Internal temperature should reach 170°F for breast meat and 180°F for dark meat when tested with meat thermometer. Serve chicken with warmed, reserved baste.
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