Beer Marinated Barbecued Chicken Food

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-BRINED BARBECUE CHICKEN

Steps:

• Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.
• Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)
• Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

EASY GRILLED CHICKEN WITH BEER MARINADE

Steps:

• Mix two pouches of dry rub mix with 1½ cups of beer in a small bowl.
• Set aside half of the marinade for brushing while grilling.
• Marinate chicken in a separate large bowl or resealable plastic bag with the other half of the marinade mixture for 30 minutes if you're in a hurry, or a couple of hours if you have time. Discard marinade once you remove the chicken.
• Grill chicken over direct, medium heat for 6 to 8 minutes on each side. Brush each side of the chicken with the marinade during grilling. The internal temperature should reach 165°F on a meat thermometer inserted into the thickest part of the chicken.

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 & BBQ-MARINATED GRILLED CHICKEN WINGS

Steps:

• Mix 1 cup barbecue sauce with next 5 ingredients until blended; pour over chicken in large bowl; toss to evenly coat chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade.
• Grill chicken 20 min. or until done, turning occasionally and brushing with remaining barbecue sauce for the last 10 min.

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.

GRILLED BEER MARINATED CHICKEN

Steps:

• Rinse and pat dry your Chicken Drumstick (10) and toss them into a ziplock bag.
• Mix together the Olive Oil (1/4 cup), Onion Salt (1 teaspoon), Paprika (1 teaspoon), Ground Cumin (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Salt (to taste), and Ground Black Pepper (1/2 teaspoon) mix together to make a marinade.
• Grate the Garlic (3 clove) and juice the Lime (1/2).
• Pour in the Beer (1 cup).
• Give the marinade mixture a good stir to mix it all together and taste it. Then add some salt according to your taste but don't be skimpy.
• Lastly toss in Fresh Parsley (1 handful) and mix it in.
• Pour the marinade into the zip lock bag with the chicken. Seal it and massage the marinade into all the pieces of chicken. Let the chicken marinate for at least a couple of hours in the fridge or overnight.
• Once the chicken has marinated simply throw them on the grill for 25-30 minutes turning over the pieces & basting it with the marinade every 7 to 8 minutes until the internal temperature is above 170 degrees F (75 degrees C).
• Serve them up hot and garnished with some fresh parsley and a squeeze of lime.

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.