How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Ginger-Beer Chicken?

You need 12 ingredients. The key ingredients include: 6 chicken quarters (4 to 4 1/2 pounds total), 2 tablespoons ground ginger, Kosher salt and freshly ground pepper, 6 12 -ounce bottles ginger beer, and more.

Is Grilled Ginger-Beer Chicken suitable as meat & poultry?

Yes, Grilled Ginger-Beer Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Grilled Ginger-Beer Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Ginger-Beer Chicken Recipe

Name: Grilled Ginger-Beer Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken quarters (4 to 4 1/2 pounds total); 2 tablespoons ground ginger; Kosher salt and freshly ground pepper; 6 12 -ounce bottles ginger beer; 6 black tea bags; 3/4 cup minced onion; 1 28 -ounce can diced tomatoes; 1/4 cup dijon mustard; 3 tablespoons Worcestershire sauce; 1/4 cup packed light or dark brown sugar; 12 sprigs thyme; 1 stick unsalted butter, melted

Grilled Ginger-Beer Chicken

Eats Now Editorial Team · 685 kcal · Meat & Poultry

1
Rinse the chicken and pat dry.
2
Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper.
3
Sprinkle half of the mixture on the chicken; reserve the rest.
4
Refrigerate the chicken, uncovered, at least 2 hours.
5
Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil.
6
Uncover and cook over high heat until reduced by half, about 30 minutes.
7
Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags.
8
Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme.
9
Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes.
10
Remove the thyme.
11
Set aside half of the sauce for serving.
12
Bring the chicken to room temperature about 30 minutes before grilling.
13
Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
14
Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture.
15
Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through.
16
Brush the chicken with a thick layer of sauce.
17
Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
18
Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat).
19
Cook, uncovered, until marked, about 2 minutes.
20
Rotate the chicken to make crisscross grill marks and cook 2 more minutes.
21
Transfer to a board and let rest about 10 minutes.
22
Season with salt and serve with the reserved sauce.
23
Photograph by Con Poulos

Grilled Ginger-Beer Chicken

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