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Grilled Chicken with Chili Beer Baste

Barbecue Chicken


Make 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 each salt and 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 (3 1/2 pounds each), cut up


  1. To make baste, heat oil in medium saucepan over medium heat. Cook and stir onion and garlic until tender. Combine next 7 ingredients in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk. Add to onion mixture. Cook sauce until reduced to 2 cups. Cool; refrigerate overnight.
  2. Divide chicken between 2 large resealable plastics bags. Poor remaining 2 bottles beer over each chicken; seal bags. Refrigerate overnight.
  3. Prepare grill for direct grilling; grease grill grid. Remove chickens from marinade. Grill chicken over medium heat, 25 minutes for dark meat and 20 minutes for breast or until chicken reaches 175 degrees. Brush with baste during last 10 minutes of cooking. Serve chicken with remaining baste.

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