Grilled Ginger-Beer Chicken

Name: Grilled Ginger-Beer Chicken
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 black tea bags; 794 grams diced tomatoes; 6 chicken quarters (4 to 4 1/2 pounds total); 59 milliliters dijon mustard; 2 kilograms ginger beer; 2 Tbsps ground ginger; 6 servings Kosher salt and freshly ground pepper; 59 milliliters packed light or dark brown sugar; 177 milliliters minced onion; 12 sprigs thyme; 1 stick unsalted butter, melted; 3 Tbsps Worcestershire sauce

Grilled Ginger-Beer Chicken might be just the main course you are searching for. One serving contains 674 calories, 27g of protein, and 40g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up onion, brown sugar, chicken quarters, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper.

Ingredients you will need

Whole Chicken

Ginger

Pepper

Salt

Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Ginger Beer

Equipment you will use

Frying Pan

Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags.

Ingredients you will need

Tea Bag

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.

Ingredients you will need

Worcestershire Sauce

Brown Sugar

Tomato

Mustard

Potato

Onion

Thyme

Equipment you will use

Potato Masher

Remove the thyme. Set aside half of the sauce for serving.

Ingredients you will need

Sauce

Thyme

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture.

Ingredients you will need

Ginger Powder

Whole Chicken

Butter

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.

Ingredients you will need

Ginger Powder

Butter

Cooler

Equipment you will use

Grill

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.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Kitchen Thermometer

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.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Grill

Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

Ingredients you will need

Sauce

Salt