Grilled Teriyaki Beer Chicken – a delicious recipe with brown sugar, kosher salt, paprika, ground black pepper, cayenne pepper, teriyaki marinade. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
2
Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
3
Preheat an outdoor grill for medium heat, and lightly oil the grate.
4
Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
5
Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).
642
kcal
Calories
27
g
Fat
22
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12 fluid ounce) can or bottle beer, 1/4 cup brown sugar, 1/4 cup kosher salt, 1/4 cup paprika, and more.
Yes, Grilled Teriyaki Beer Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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