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Grilled Beer Chicken

Grilled Beer Chicken

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Tom Bartlett

Tom Bartlett

This is a chicken recipe from ranch hand trail cooks. The 'garlic on the coals' trick will probably bring your neighbors over, so beware, and cook plenty!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 988 kcal
  • 49%
  • Fat:
  • 74.3 g
  • 114%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 64.7 g
  • 129%
  • Cholesterol:
  • 316 mg
  • 105%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for high heat.
  2. In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside.
  3. Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
  4. Brush the grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
  5. Turn the chicken over, so it is bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.
  6. Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals every 5 minutes, until the mixture is gone. The chicken should be tender and juices should run clear.
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Reviews

MARIA_MARIA
102

MARIA_MARIA

1/25/2004

I don't eat chicken on a bone often, so I made this marinade and used boneless chicken breasts. Brushed it on the chicken while cooking and turned out excellent! Very tender, juicy and flavorful. Would make again

TIKCUF99
94

TIKCUF99

1/25/2004

If I could give this one 10 stars, I would. I've made this one about 15 times now. Usually, after 2 or 3 times, I'll change a recipe around a little just to experiment. Not this one. It's too good to fool with! Any time we discuss cooking chicken on the grill, it always comes back to this recipe.

PPK
52

PPK

1/25/2004

Since we use skinless, boneless chicken breasts we used the spices & beer as a marinade. It was ok, but won't make again this way. We'll wait until we have a whole chicken & try as recommended, & then determine if it is a keeper or not.

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