Southern Grilled Chicken

Recipe Ingredients

12		Boneless breast halves - skin on
12 oz	340g	Warm beer
1		Butter
6 tablespoons	90ml	Brown sugar
3 tablespoons	45ml	Paprika
5 teaspoons	25ml	Salt
2 teaspoons	10ml	Powdered chiles
2 teaspoons	10ml	Onion powder
2 teaspoons	10ml	Ground black pepper
1 teaspoon	5ml	Garlic powder

Recipe Instructions

First, melt the butter, then stir in all the powdered ingredients. Slowly stir in the beer (room temperature) until the mixture is uniform. Keep warm so the butter does not harden and stir well before basting.

Grill the chicken on each side (wings, breasts, whatever - but make sure the skin is ON) over medium coals and control the flare-ups with a water squirt-bottle. Begin basting as soon as the skin starts to get crispy. Continue cooking and turn chicken a total of four times, basting each time after the first baste. Chicken should be well grilled on the outside but not burned. Skin should be crispy and laden with the caramelized baste.

Source:
National Pork Producers Council

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