Grilled ginger beer

Grilled Ginger-Beer Chicken Recipe courtesy Food Network Magazine Recipe categories: Poultry, Chicken, more Recipe Ratings & Reviews(5)

Yield: 1 serving
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 6 chicken thighs
  • 2 tablespoon(s) ground ginger
  • kosher salt and freshly ground black pepper
  • 6 bottle(s) 12 oz bottles of ginger beer
  • 6 black tea bags
  • 1/4 cup(s) minced onion
  • 28 diced tomatoes
  • 1/4 cup(s) dijon mustard
  • 2t tablespoon(s) worchestershire sauce
  • 1/2 cup(s) brown sugar
  • 2 sprig(s) thyme
  • 1 stick(s) butter

Preparation

  1. Grilled Ginger-Beer Chicken

  2. Recipe courtesy Food Network Magazine
  3. Recipe categories: Poultry, Chicken, more
  4. Recipe Ratings & Reviews(5)

  5. Photo: Grilled Ginger-Beer Chicken Recipe
  6. Rated 5 stars out of 5
  7. Rate This Recipe
  8. Read 5 Reviews
  9. Total Time:
  10. 2 hr 20 min
  11. Prep
  12. 30 min
  13. Cook
  14. 1 hr 50 min
  15. Yield:
  16. 6 servings
  17. Level:
  18. Easy
  19. Print Recipe



  20. Directions
  21. Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.

  22. Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.

  23. Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.

  24. Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.

  25. Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

  26. Photograph by Con Poulos

  27. Print Re
July 2012

This recipe is a personal recipe added by SonyuQualls and has not been tested or endorsed by MyRecipes.

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