Old Southern Grilled Chicken
12 boneless breast halves, skin on
12 ounces warm beer
1 stick butter
6 tbsp brown sugar
3 tbsp paprika
5 tsp salt
2 tsp ground Scotch Bonnet chilis
2 tsp onion powder
2 tsp ground black pepper
1 tsp garlic powder
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 flareups 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 carmelized baste.
This is a welcome alternative to the standard tomato based barbeque that we Yankees see so often. It also is superb with ribs and fish.
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Copyright © 1997 by George Clay
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