Grilled Ginger-Beer Chicken
- 6 chicken quarters (4 to 4 1/2 pounds total)
- 2 tablespoons ground ginger
- Kosher salt and freshly ground pepper
- 6 12 -ounce bottles ginger beer
- 6 black tea bags
- 3/4 cup minced onion
- 1 28 -ounce can diced tomatoes
- 1/4 cup dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/4 cup packed light or dark brown sugar
- 12 sprigs thyme
- 1 stick unsalted butter, melted
- Rinse the chicken and pat dry.
- Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper.
- Sprinkle half of the mixture on the chicken; reserve the rest.
- Refrigerate the chicken, uncovered, at least 2 hours.
- Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil.
- Uncover and cook over high heat until reduced by half, about 30 minutes.
- Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags.
- Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme.
- Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes.
- Remove the thyme.
- Set aside half of the sauce for serving.
- Bring the chicken to room temperature about 30 minutes before grilling.
- Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
- Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture.
- Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through.
- Brush the chicken with a thick layer of sauce.
- Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
- Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat).
- Cook, uncovered, until marked, about 2 minutes.
- Rotate the chicken to make crisscross grill marks and cook 2 more minutes.
- Transfer to a board and let rest about 10 minutes.
- Season with salt and serve with the reserved sauce.
- Photograph by Con Poulos
chicken quarters, ground ginger, kosher salt, ginger beer, black tea bags, onion, tomatoes, dijon mustard, worcestershire sauce, brown sugar, thyme, unsalted butter
Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-ginger-beer-chicken-recipe.html (may not work)