Grillerd ginger beer

Ingredients

• 6 chicken thighs
• 2 tablespoon(s) ground ginger
• 6 bottles of ginger beer
• 6 black tea bags
• 1/4 cup(s) minced onion
• 28 ounce(s) diced tomatoes
• 1/4 cup(s) dijon mustard
• 2 tablespoon(s) worchestershire sauce
• 1/2 cup(s) light 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
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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


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