Dark Beer-Marinated Chicken

This recipe may be halved. Always remember to use separate platters for
raw
and cooked chicken.

Serves: 4

1/2 cup peanut oil
1 teaspoon German mustard, preferably D=FCsseldorf-style
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3 1/2 to 4 1/2 pounds chicken parts
Non-stick cooking spray

Whisk together peanut oil and mustard in a large bowl. Whisk in beer and
lemon
juice until mixture is smooth. Stir in garlic, salt, pepper, basil and
thyme.
Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12
hours.
In a charcoal grill, heat about 5 dozen charcoal briquettes until covered
with
white ash. Meanwhile, drain chicken and discard marinade.
Use large tongs to push hot briquettes to one side of the grill. Away from
the
grill, spray grill rack evenly with non-stick cooking spray; place on
grill. Place chicken parts on grill rack, on the coals side. Cook
uncovered until
skin is crisp, about 10 minutes, moving and turning as needed with clean
tongs to
prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until
meat is
opaque throughout and juices run clear, about 10 to 15 minutes more.
Serve.


Our Recipe World
Posted By: susan stengel >
FROM ANN IN FLA


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