I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!
Yield: Serves 4 to 6
- 12 to 16 oz beer (I used a Brooklyn lager)
- 1/2 cup vegetable oil (I used canola)
- 1/2 cup whole grain Dijon mustard or Dijon mustard
- 1 T sweet paprika
- 1 tsp freshly ground black pepper
- 1 medium yellow onion, thinly sliced
- 12 cloves garlic, thinly sliced
- 2 bay leaves
- 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
- coarse salt
- parsley, for garnish, optional
- Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
- Stir in the onion, garlic, and bay leaves.
- Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
- Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
- Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
- Preheat the grill.
- When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
- Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
- Garnish with parsley, if desired, and serve immediately.
thebrookcook 
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