Draggingtree Posted November 2, 2015 Share Posted November 2, 2015 Grilled Chicken with Chili Beer Baste by the Editors of Publications International, Ltd. YIELD Makes 8 servings INGREDIENTS 2 tablespoons vegetable oil 1 small onion, chopped 1 clove garlic, minced 1/2 cup ketchup 2 tablespoons brown sugar 2 teaspoons chili powder 2 chipotle peppers in adobo sauce, minced 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 3 bottles (12 ounces each) pilsner beer, divided 1/2 cup tomato juice 1/4 cup Worcestershire sauce 1 tablespoon lemon juice 2 whole chickens (about 3-1/2 pounds each), cut up PREPARATION: 1. To make Chili Beer Baste, heat oil in 2-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Combine ketchup, brown sugar, chili powder, chipotle peppers, mustard, salt and pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour mixture into saucepan with onion and garlic. Bring to a simmer; cook until sauce has thickened slightly and is reduced to about 2 cups. Let cool. Refrigerate overnight. 2. Place chicken pieces in 2 large resealable food storage bags. Pour remaining http://recipes.howstuffworks.com/grilled-chicken-with-chili-beer-baste-recipe.htm Link to comment Share on other sites More sharing options...
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