Everyone has heard of doing beer can chicken on the BBQ by now. But when you’re only cooking for two people, making a whole chicken is sometimes a lot of food. The first time I made this Grilled Beer Chicken, I said something about the chicken being in the beer in the morning and got some lovely silly response about “drunk chicken”, so we started calling it that. But I wasn’t sure that was really the route I wanted to go for the title of the post. This is a classy blog.
For the beer, you can use whatever you want. A darker, heavier beer will add more flavour, but might also overpower the chicken and the garlic. I’ve made this with both Rickard’s Blonde and Budweiser and both were great. I’d love to try it with some fruity beer, either Rickard’s Radler, or Shock Top could be really fun. If you take the chicken out of the marinade and notice it’s starting to look paler and more opaque, it’s because the acid in the beer denatures the proteins. Don’t panic. Also, how long you marinade these for is pretty much up to you. I’ve left them for 9 or 10 hours both times and that worked, but if you want a less beery flavour, only do 6 hours.
This recipe is for 2 chicken breasts and serves 2. You could marinade up to 4 chicken breasts with 1 bottle of beer.
- 2 large chicken breasts
- 1 bottle of beer (pick your poison, and this is a regular sized bottle. Not a growler.)
- 2 small cloves of garlic, or 1 large, minced
- Place the chicken in a bowl or container that can be completely sealed
- Pour the whole bottle of beer over it and add the garlic.
- Let sit in the fridge for 8 hours.
- Preheat the BBQ on medium heat.
- Grill the chicken for 7-10 minutes each side, or until the juices run clear.