Sweet and Spicy Beer Barbecue Chicken Recipe
November 3, 2016
- 8 chicken drumsticks or thighs (about 3 pounds total)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons cooking oil (for grilling)
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion (about 1 medium)
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 cup beer (gluten free, wheat, ale or lager) + extra for drinking
- ½ cup ketchup
- 2 tablespoons chili hot sauce (Sriracha)
- 1 tablespoon Worcestershire sauce (use gluten-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed brown sugar
- Preheat oven to 375º F. Place chicken drumsticks into large baking dish in single layer. Sprinkle with salt and pepper. Bake uncovered for 30-35 minutes, or until chicken is slightly firm and reads 170º F internally with instant-read thermometer. While baking start making sauce (chicken will be grilled to completion later).
- To make sauce: Heat olive oil in medium sauce-pan to medium heat. Add onion and garlic, cook about 5 minutes until tender, string occasionally. Stir in chili powder and cook 1 minute more. Stir in 1-cup of beer, ketchup, hot sauce, Worcestershire sauce, vinegar and brown sugar. Bring to bowl then simmer on low, uncovered, for about 15 minutes. Sauce will thicken. Stir in cornstarch, cook additional 5 minutes until consistency of barbecue sauce.
- To barbecue chicken: Heat gas or charcoal grill to medium heat. Wet paper towel with cooking oil and grease grill to prevent sticking. Immediately place baked chicken on grill and brush tops generously with half of barbecue sauce. Cook, covered for 8 minutes. Flip over and top other side with remaining sauce. Cook covered for an additional 6-8 minutes or until completely cooked in center (meat will be white). Serve with more beer on the side.