I know you wouldn’t be looking at this post if I hadn’t said beer. I’m using the indirect heat method for this chicken recipe, with the clever coal holders that came with the grill. Luckily, I had a foil pan to put in the middle for a drip pan, so it was just a matter of marinating and then placing the chicken on the grill over the pan. It’s been roasting at 400° for almost an hour, and I can see through the open top vents that the skin is getting a nice golden brown.
I didn’t go crazy with ingredients for the marinade, just beer, garlic, and olive oil, plus salt and pepper. The beer is Leinenkugel’s® Summer Shandy, but I’m not a beer drinker, so I didn’t know how that might affect the final taste; the results were very good, so I’ll give some credit to the beer. My husband donated the brew.
Beer-Marinated Grilled Chicken Thighs
10 bone-in chicken thighs with skin (who would buy skinless thighs, I can’t imagine)
2 bottles Leinenkugel’s® Summer Shandy or your favorite beer
2 large cloves garlic, minced or grated
1/4 cup olive oil
salt & pepper
- Arrange chicken pieces in large container. I used a large glass dish so the chicken would be in one layer.
- Add grated garlic, salt & pepper, olive oil, and beer.
- Cover and marinate at least an hour, then turn the chicken pieces over and marinate for another hour. You could marinate overnight in the refrigerator.
Set up grill for indirect heat with a large foil drip pan between the evenly divided hot coals.
- When the coals are hot, arrange chicken on cooking grid over drip pan.
- Close lid and roast, with vents open, for an hour at about 400° without opening the lid.
- Test the chicken for doneness with a thermometer. It should be about 165° and nicely browned.
This was the easiest and best chicken I ever cooked on the grill, for which I have to credit the grill. It’s going to be an interesting summer.