Grilled Teriyaki Beer Chicken

Grilled Teriyaki Beer Chicken

10
JOVICAT22 0

"Yummy and delish!!!!"

Ingredients

1 h 35 m servings 412 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 3524 mg
  • 141%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
  2. Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
  3. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  4. Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
  5. Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

10
  1. 14 Ratings

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Most helpful

So juicy & yummy! Definately a keeper! Some members of my family have sodium restricted diets so I did not use any Teriyaki marinade nor salt, but I did add 1/4 c. soy sauce. I also let the ...

Most helpful critical

I reduced the salt, per the other reviews, but still it was too salty. I probably would eliminate the salt altogether if I use it again.

So juicy & yummy! Definately a keeper! Some members of my family have sodium restricted diets so I did not use any Teriyaki marinade nor salt, but I did add 1/4 c. soy sauce. I also let the ...

This was really good! I used less pepper, paprika, and salt (about a tablespoon of each) and NO cayenne pepper. I also used chicken breast. But was delicious! Will defiantly make again!

Pretty easy recipe.. I gave it four stars because I omitted all the salt and had to bake since we couldn't get the grill to start. The chicken was very moist and the marinade was pretty tasty b...

This was so yummy! I cut my chicken into cubes and let it marinate for about an hour then I put them on skewers with onions and green, red, and yellow peppers. My whole family loved it and I can...

I reduced the salt, per the other reviews, but still it was too salty. I probably would eliminate the salt altogether if I use it again.

I prepared a half portion of this recipe, following suggestion of other reviewers to reduce amounts of salt, paprika and pepper - just a dash of cayenne. Marinated for about 6 hours, grilled as ...

Nice flavor but way too much salt. I cut the salt in half and used low sodium teriyaki and it was still crazy salty. Don't be tempted to use this recipe on breasts! It is meant for a skin on, da...

I did use this marinade for chicken BREASTS on the grill, with a few tweaks. I used a little more than 1/8C brown sugar Splenda blend, NO salt, about 1/8C paprika, full black pepper, NO cayenne...

I used 3 lbs boneless, skinless chicken thighs. I cut the salt down to 1 tablespoon and the paprika down to 1 tablespoon. It was plenty spicy. I did not oil the chicken. I only marinated it ...