Chicken Southern Grilled Chicken

• 12 boneless chicken breasts (skin on)
• 12 ounces warm beer
• 12 cup butter
• 6 tablespoons brown sugar
• 3 tablespoons paprika
• 5 teaspoons salt
• 2 teaspoons chile powder
• 2 teaspoons onion powder
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder

1. First, melt the butter, then stir in all the powdered ingredients.
2. Slowly stir in the beer (room temperature) until the mixture is uniform.
3. Keep warm so the butter does not harden and stir well before basting.
4. Grill the chicken on each side (wings, breasts, whatever - but make sure the skin is ON) over medium coals and control the flare-ups with a water squirt-bottle.
5. Begin basting as soon as the skin starts to get crispy.
6. Continue cooking and turn chicken a total of four times, basting each time after the first baste.
7. Chicken should be well grilled on the outside but not burned.About 60 minutes total.
8. Skin should be crispy and laden with the caramelized baste.

chicken breasts, warm beer, butter, brown sugar, paprika, salt, chile powder, onion powder, ground black pepper, garlic

Taken from www.food.com/recipe/chicken-southern-grilled-chicken-480827 (may not work)