Recipe Background
Grilled chicken is simply a must for any summertime cookout or barbecue. But why go with typical grilled chicken when Beer 'N Barbecue Chicken can completely blow your mind?! Beer 'N Barbecue Chicken is marinated in a malty beer sauce and then grilled until juicy and tender. While it is being grilled, it gets basted with a vibrant, sticky orange sauce that contrasts with the savory grilled meat! Barbecues will never be the same again!
Grilled chicken is simply a must for any summertime cookout or barbecue. But why go with typical grilled chicken when Beer 'N Barbecue Chicken can completely blow your mind?! Beer 'N Barbecue Chicken is marinated in a malty beer sauce and then grilled until juicy and tender. While it is being grilled, it gets basted with a vibrant, sticky orange sauce that contrasts with the savory grilled meat! Barbecues will never be the same again!
Ingredients
- 3 (12-ounce) cans amber beer
- 1/3 cup kosher salt plus more, to taste
- 1/3 cup granulated sugar
- 2 tablespoons hot sauce
- 4 bay leaves
- 4 cups water
- 6 pounds assorted chicken pieces skin-on, bone-in
- 2 large oranges juiced
- 1/4 cup apple cider vinegar
- 1/2 onion finely chopped
- 4 cloves garlic finely chopped
- 1/3 cup ketchup
- 1/3 cup dark brown sugar packed
- 1/3 cup honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- vegetable oil to taste, for greasing the grill
Directions
- In a very large bowl, add 1 can of the beer, 1/3 cup of the salt, the granulated sugar, the hot sauce, and the bay leaves and whisk until the sugar is dissolved.
- Add the remaining beer, the water, and the chicken pieces to the beer mixture and stir to combine.
- Cover the bowl and refrigerate the chicken for at least 8 hours and up to overnight.
- In a small saucepan over medium-high heat, add the orange juice, the vinegar, the onions, the garlic, the ketchup, the brown sugar, the honey, the Worcestershire sauce, and the chili powder and stir to combine.
- Bring the orange juice mixture to a boil and whisk again to combine.
- Reduce the stovetop heat to medium-low.
- Simmer the orange juice mixture, while stirring occasionally, until it has thickened slightly, about 20 minutes.
- Transfer the orange juice mixture into a blender and blend until it becomes a smooth sauce.
- Preheat the grill to medium-low.
- Brush the grill grates with the vegetable oil.
- Transfer the marinated chicken pieces to paper towels and pat them dry.
- Add the chicken to the hot grill, skin-side up, and cover the grill.
- Cook the chicken pieces, flipping them once, until grill marks form, about 12 minutes per side.
- Baste the chicken with the orange sauce, then using tongs, flip the chicken pieces.
- Repeat the basting and flipping process every 3-4 minutes until the chicken breasts reach an internal temperature of 165 degrees F, about 15 minutes.
- Sprinkle the chicken pieces with the extra salt.
- Transfer the chicken pieces to a platter and allow them to rest for 5 minutes.
- Serve.
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