BEER BASTED CHICKEN DRUMSTICKS
All Fired Up!
by Margaret Howard
Grilled inside or out of doors, it's the rub and the basting sauce that bring unique spice and citrus flavors to the chicken. Any meaty chicken pieces can he used. in place of drumsticks.
Makes 6 servings
INGREDIENTS
Spice Rub
• 1 clove garlic, minced
• 2 tbsp packed brown sugar
• 1/2 tsp each: lemon peel and dry mustard
• 1/4 tsp each: salt, cayenne and freshly ground pepper
• 6 chicken drumsticks
Beer Basting Sauce
• 1/4 cup flat beer or apple juice
• 1 tbsp each: brown sugar and fresh lemon juice
• 1/2 tsp each: dry mustard, salt and freshly ground pepper
DIRECTIONS
1. For rub: Combine garlic, sugar, peel, mustard, salt, cayenne and pepper. Mash together with back of a spoon. Remove skin and excess fat from chicken and discard. Rub spice mixture evenly over all sides of chicken. Place chicken in a single layer in a shallow nonreactive dish, cover and refrigerate for 6 hours or overnight.
2. For basting sauce: Combine beer, sugar, lemon juice, mustard, salt and pepper in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes; keep warm.
3. For indoor grilling: Preheat indoor grill on high for 5 minutes. Place chicken on lightly oiled grill rack. Reduce heat to medium, cover chicken with foil and grill for about 30 minutes or until chicken is no longer pink and juices run clear when chicken is pierced and an instant-read meat thermometer reads 165° F; turn once. Lift foil and brush occasionally with Beer Basting Sauce. Remove from grill, cover loosely with foil for 5 minutes before serving.
For Outdoor Grilling:
Follow procedure as above for Steps 1 and 2.
Step 3: Preheat grill on medium. Place chicken on lightly oiled grill rack. Close lid and grill for about 30 minutes or until chicken is no longer pink and juices run clear when pierced and an instant-read meat thermometer registers 165° F; turn once. Brush occasionally with Beer Basting Sauce. Remove from grill, cover loosely with foil for 5 minutes before serving.
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