Beer in your chicken? Yeah, I was sure to get Craig's attention with this one. Found the recipe on rachaelraymag.com, apparently it was in the June/July '08 issue and I missed it!INGREDIENTS:
-One 12 oz can or bottle beer, at room temp
-1/2 cup butter, melted and cooled
-2 cloves garlic, smashed
-1 tbsp chili powder
-1 tbsp brown sugar
-2 tsp salt, plus more for sprinkling
-6 chicken drumsticks
-2 baking potatoes
-olive oil (for drizzling)
-lime wedges (for serving)
DIRECTIONS:
-In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar, and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
-Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about 1/4 inch thick. Drizzle both sides generously with olive oil.
-Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes. Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.
COMMENTS:
-Okay, we made a few modifications here. First, we used chicken breasts instead of drumsticks. Also, we don't have a grill, so we put the potatoes in the oven and cooked the chicken on the stove. And the potatoes were the small red kind, not bigger baking potatoes...so we used more than 2.
-With the potatoes, we wanted to add a little more seasoning, so we sprinkled them with rosemary while baking, and put some parmesan cheese on at the end. (This is a hybrid of some potatoes we made out of my Carmella Soprano cookbook a ways back.)
-Overall, very tasty! The marinade keeps the chicken really juicy. No, it doesn't reek of beer, but the beer does give it some good flavor. (We used a golden ale that Craig brewed at home.) We served with a side salad. Yummm.
