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The process may sound labor intensive but, really, it is not. The reason I started cooking the chicken in the oven and then moved the chicken to the grill is because of me! I am notorious for starting something on the grill and getting caught up making the rest of the meal indoors only to return to the grill and find the food burned beyond recognition. Rather than messing this up, I reduced the length of time I would have to be tending to the grill outdoors by pre-cooking the chicken part-way. Everything came out great. It was delicious!
Beer Marinated Chicken Recipe for Grilling
6 bone-in, skin-on chicken pieces
1 12 oz can of beer
1/3 cup olive oil
1/3 cup brown sugar
1/2 tsp. garlic powder
1/2 tsp cayenne
1/2 tsp. black pepper
1 tsp sea salt
Combine all ingredients in a large mixing bowl and add the raw chicken.
Cover and marinate in the refrigerator 1-5 hours.
Preheat oven to 400 degrees
Remove the chicken from the bowl (saving the marinade in the refrigerator) and put it on a foil-covered baking pan.
Precook the chicken in the oven for 30 minutes.
Heat the grill for 5 minutes on high, before the 30 minutes is up.
Move the chicken to the hot grill.
Turn the pieces often to prevent burning.
Each time you turn the chicken, baste it with some of the marinade.
Test the chicken to see if it is done, using a meat thermometer.
It is ready when it reaches 190 degrees F.
Serve with salad and corn on the cob or any delicious side dish that your family loves!