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If you like yours spicier, increase amounts and play around with it. My hubby likes his food “uneventful” so I kept the spices on the lighter side.
The process may sound labor intensive but, really, it is not. The reason I started in the oven and moved the chicken to the grill is because of me! I am notorious for starting something on the grill and getting caught up making sides indoors only to return to the grill and find it burned beyond recognition. Rather than messing this up, I opted to reduce the outdoor cooking time. Everything came out great. 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, prior to cooking.
Preheat oven to 400 degrees
Remove the chicken from the bowl (saving the marinade in the refrigerator) and put it on a foil-covered jelly roll 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, spoon a little marinade over it.
Test the chicken using a meat thermometer.
It is done when it reaches 190 degrees F.
Serve with salad and corn on the cob or any delicious side dish that your family loves!