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Grillerd ginger beer

Grillerd ginger beer

Grilled Ginger-Beer Chicken Recipe courtesy Food Network Magazine Recipe categories: Poultry, Chicken, more Recipe Ratings & Reviews(5) Photo: Grilled Ginger-Beer Chicken Recipe Rated 5 stars out of 5 Rate This Recipe Read 5 Reviews Total Time: 2 hr 20 min Prep 30 min Cook 1 hr 50 min Yield: 6 servings Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Great Father's Day Recipes Paula's BBQ Chicken Sandra's Banana Pudding More Ingredients 6 chicken quarters (4 to 4 1/2 pounds total) 2 tablespoons ground ginger Kosher salt and freshly ground pepper 6 12-ounce bottles ginger beer 6 black tea bags 3/4 cup minced onion 1 28-ounce can diced tomatoes 1/4 cup dijon mustard 3 tablespoons Worcestershire sauce 1/4 cup packed light or dark brown sugar 12 sprigs thyme 1 stick unsalted butter, melted Directions 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. 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. 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. 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. 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. Photograph by Con Poulos Print Re

  • Yield: 1 serving
  • Prep time:2 Hours
  • Cook time:20 Hours

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

Grilled Ginger-Beer Chicken

Recipe courtesy Food Network Magazine

Recipe categories: Poultry, Chicken, more

Recipe Ratings & Reviews(5)

Photo: Grilled Ginger-Beer Chicken Recipe

Rated 5 stars out of 5

Rate This Recipe

Read 5 Reviews

Total Time:

2 hr 20 min

Prep

30 min

Cook

1 hr 50 min

Yield:

6 servings

Level:

Easy

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Directions

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.

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.

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.

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.

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.

Photograph by Con Poulos

Print Re

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Grillerd ginger beer recipe

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