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1
Rinse the chicken and pat dry.
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2
If you have some thick pieces, filet them in half.
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3
You're looking for about 1/2 inch thick.
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4
Put the chicken into a large bowl.
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5
Now add all of the ingredients of the marinade.
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6
Use a pair of tongs to flip the chicken over a few times to make sure it's coated evenly.
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7
Cover and put it in the refrigerator.
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8
You can leave it there for as little as half an hour, or up to about 4 hours.
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9
Note: I usually only have time for about half an hour, so at this point I would go out and light a chimney starter of coals.
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10
Add all of the ingredients for the slather sauce to a small bowl and mix thoroughly.
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11
It will be a lot thicker then the marinade.
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12
Set aside for later.
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13
So, this is where the magic happens.
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14
Set up your grill for high heat, and be sure to clean the grates.
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15
Take the chicken out of the bowl and put it right on the grill.
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16
No need to oil the grates here, you've already oiled the chicken.
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17
Close the lid and crack a cold one, you won't be busy for about 5 minutes.
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18
If you want to get fancy though, give the chicken a quarter turn after about 2 1/2 minutes.
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19
After 5 minutes, flip the chicken over.
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20
With a basting brush, slather on about half the sauce.
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21
You now have another 5 minutes to finish your beer.
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22
At this point an instant-read thermometer should tell you that your chicken is about 155F.
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23
Flip it again and use the rest of the sauce.
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24
Watch carefully here, you want the chicken to get right to 160.
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25
You're done!
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26
Pull the chicken off the grill and let it rest for about 5 minutes.
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27
Enjoy!
