Grilled Chicken with Chili Beer Baste

[Draggingtree]

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

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