Beer-Infused BBQ Rub Beer-inade Grilled Chicken
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
“Is there anything beer can’t do?” - Hank Hill. The answer’s nope, Hank, I tell you hwhat. Case in point: the beer-inade. We’re taking some chicken, Alamo Beer Co. beer and our beer-infused BBQ rub to level up this propane-kissed poultry. Watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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4 pieces Bone-in, skin-on chicken leg quarters
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2 Tbsp Olive oil
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4 Tbsp Spiceology X King of the Hill Beer-Infused BBQ Rub
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1 Lemon, Juiced
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1 can Lager Beer
Directions
Pat the chicken dry with paper towels.
In a small bowl, mix the olive oil, lemon juice, 3 Tbsp of the Spiceology X King of the Hill Beer-Infused BBQ Rub, salt, and beer.
With the remaining 1 Tbsp rub, generously coat under and over the skin of each chicken quarter.
Let the chicken marinate in liquid for at least 30 minutes, or refrigerate up to 12 hours for deeper flavor.
Preheat grill to 400–450°F. For charcoal, set up a two-zone fire. For gas, turn off one burner to create an indirect heat zone.
Place chicken skin-side down over indirect heat and close the lid. Grill for 25–30 minutes.
Flip the chicken and continue grilling over indirect heat for another 20–25 minutes, or until internal temperature reaches 170–175°F in the thigh.
Move chicken to direct heat, skin-side down, for 2–3 minutes to crisp the skin. Watch for flare-ups.
Remove the chicken from the grill and let rest for 5–10 minutes before serving.
Optional: Finish with a squeeze of lemon juice or your preferred sauce.
