Please note that this recipe isn’t AIP or Paleo. However, I look forward to updating the recipe soon.
I came up with this marinade recipe as a last minute solution to having family over to christen the new grill. We had a ton of beer left over from a party and the rest of it just pantry staples. I used a can of Coors Light but I think this would taste good with pale ale as well. It needs something light but flavorful. Although it would be fun to play with seasonal pumpkin beer or a stout just to see how it would alter the flavor.
This is a super easy recipe to make and it’s great for the grill. The flavor is subtle but the rosemary really stands out.
Grills vary widely from model to model and from gas to charcoal so it can be confusing to tell if your food is cooked thoroughly. If you are unsure of the doneness of your chicken, make sure to use a meat thermometer (chicken is cooked at 165 degrees).
Beer Marinated Grilled Chicken
- 3-4 pounds Chicken Drumsticks Breasts or Chicken Thighs (Bone-in with Skin)
- 1 can Beer 12 ounces
- 3 Garlic cloves chopped
- 4 tablespoons Red Wine Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Brown Sugar
- 1 teaspoon Dried Rosemary chopped
- 1/2 teaspoon Dried Italian Seasonings
- 1/2 teaspoon Ground Pepper
- 3/4 teaspoon Salt
- Combine all of the ingredients into a resealable gallon size bag.
- Give the bag a gentle toss to combine all of the ingredients and make sure that it’s distributed evenly over the chicken.
- Place the bag in the refrigerator for at least 4 hours and a max of 24 hours.
- Remove the bag from the fridge and place the chicken on a hot grill.
- If you are using a gas grill, set the temp on medium-high and sear the skins for about 5 minutes.
- Reduce the heat to medium-low and then let cook for about 20-30 minutes depending on the size of the chicken.
- Remove from the grill and let sit about 5 minutes to finish cooking and seal in the juices before serving.