Marinated Grilled Chicken
Grilled chicken is not something that I typically make, but I decided to give it a try. The marinade is a combination of ingredients I just threw together, which made the chicken moist and delicious.
You can leave the skin on the chicken if you prefer, but I always remove it to make it as healthy as possible. Give it a try at your next barbecue.
2 – lbs. chicken thighs and drumsticks (skinless)
1 – cup beer
1/4 – cup low sodium soy sauce
2 1/2 – tbls. Hoisin sauce
1 – tbls. sriracha
1 – tbls. chili sauce (Heinz)
1 – tsp. cumin
1/2 – tsp. garlic powder
Salt to taste
Ground black pepper to taste
First, remove the skin from the chicken pieces, rinse and pat dry with paper towel. Sprinkle the chicken with salt and ground black pepper.
Combine the beer, soy sauce, hoisin sauce, sriracha, chili sauce, cumin, and garlic powder together, and blend thoroughly in the blender. Place the chicken in a deep dish and pour 3/4 of the sauce over top to marinate. Save the rest of the marinade to use while cooking the chicken. Cover and marinate in refrigerator for at least one hour (longer is better if you have time). Rotate chicken at the half way point to make sure both sides are well marinated.
Next, place the chicken on a pre-heated grill. Turn the flame down to medium and close the lid. While cooking, turn often and baste with the reserved marinade.
Cook until the internal temperature is 165°. Cover with aluminum foil until ready to serve.