When thinking of new ideas for dinner it helps to start with an old favourite and turn it into a new dish. Give a standby a new twist with this Grilled Ginger Beer Chicken recipe. It's practically like making a Dark & Stormy chicken! We made this recently and it was a huge hit! I can already see that it will be requested by a certain someone for a Father’s Day meal and, you know what? I'm looking forward to having it again too!
grilled ginger beer chicken recipe
Give a usual standby a new twist with this grilled ginger beer chicken recipe.
- roaster chicken, 4-pounds, cut into 8 pieces: 1
- ground ginger: 2 tablespoons
- kosher salt: 2 tablespoons
- freshly ground pepper: 1 teaspoon
- ginger beer, 12-ounce bottles: 6
- black tea bags: 6
- small yellow onion, finely chopped: 1
- diced tomatoes, 28-ounce can: 1
- Dijon mustard: ¼ cup
- Worcestershire sauce: 3 tablespoons
- packed light brown sugar: ¼ cup
- thyme sprigs: 10
- unsalted butter, melted: 1 stick
Step 1: Make a mixture of ginger, kosher salt, and pepper. Sprinkle half over the chicken which has been patted dry and reserve the rest. Refrigerate the chicken for 2 hours.
Step 2: To make the sauce pour the ginger beer into a wide skillet and bring to a boil. Cook over high heat until reduced by half, about 30 minutes. Remove the pot from the heat and add the tea bags and allow them to steep for 10 minutes. Then stir in the onions, tomatoes, mustard, Worcestershire sauce, brown sugar, and thyme. Return the pot to the stove and cook for 1 hour, using a wooden spoon to break up the tomatoes as it cooks. Remove the thyme sprigs.
Step 3: Bring the chicken to room temperature and light the grill. Brush the chicken with some of the melted butter and sprinkle on the remaining ground ginger. Cook the chicken skin side up for about 20 minutes, basting it with butter and adding more ginger mixture halfway through. Then, brush the chicken with a thick layer of the sauce. Continue to cook for 10 more minutes, basting halfway through.
Step 4: Turn the chicken skin side down and cook for about 2 minutes. Rotate the chicken to make grill marks. Then transfer to a board and rest for about 10 minutes. Serve with salt and reserved sauce.