Grilled Ginger-Beer Chicken

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This was absolutely delicious. I have never heard of Ginger Beer before and looked for it in the beer section of the grocery store. It is actually a non-alcoholic drink and I found it in the soda section of the store. I will be making this again! Yum.

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I halved the recipe, used skin-on bone-in thighs, forgot the tea, and this recipe still turned out great. I did use this grill method over coals and the skin, reduced on indirect heat first, turned out crispy over the direct heat at the end. Note: I used a spicy ginger beer, Maine Root, and in the first few minutes of reducing it, had a feeling of breathing in pepper -- coughing fit. Suggest ventilating the kitchen for that step.

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The sauce came together very quickly. Initially I thought there would be way too much sauce for the amount of chicken, but in the end it was perfect. I reduced the sauce on a lower temperature to avoid a big mess on the stove top. Then I used an immersion blender to puree the sauce (after removing my bundle of thyme. The sauce caramelized on the grill and was delish. Nice change of pace from regular BBQ sauce!

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A

The chicken and BBQ sauce taste great! Good recipe, but not so great cooking method. I grilled it as directed, but next time I'm going to ROAST the chicken. The skin never fully crisped up on the grill and all of the basting was a lot of work and made a big mess. Like another reviewer suggested, I actually hit my sauce with an immersion blender and it was great :

Serve with Basmati Rice and for adults, Rum and Coke ;

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Awesome recipe, I loved the BBQ sauce. My only suggestion would be to put the BBQ sauce in a food processor after mashing. I think if the sauce was a little smoother it would have stayed on the chicken a little easier on the BBQ.