German Barbecue Chicken

🧂 Ingredients

• 3-4 pounds of chicken thighs and drumsticks
• 1 1/4 cups dark German lager
• 1/2 cup vegetable oil
• Juice of 2 lemons
• 3 tablespoons German-style mustard
• 3 cloves garlic

  minced
• 1 1/2-2 teaspoons salt
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon dried rosemary

Instructions

• 1 Combine beer, lemon juice, mustard, garlic, herbs, spices, and salt in a medium
  bowl. Slowly whisk in oil. Taste for seasonings and adjust accordingly.
• 2 Trim off excess skin (just the straggling bits) on chicken thighs and
  drumsticks. Place into a deep plastic or glass bowl (large enough to fit all of
  the chicken), and pour marinade over top. Using tongs, gently toss to coat.
  Cover bowl tightly with plastic wrap and place into the refrigerator for 4-6
  hours.
• 3 Prepare your grill for indirect cooking.
• 4 Remove chicken from the marinade, and place them onto the cooler part of the
  grill. Reserve the marinade and brush onto the chicken during the first 2-3
  minutes of grill time. Do not apply marinade after that.
• 5 Close the lid and let the chicken cook for 45 minutes, or until the internal
  temperature reaches between 165-170 degrees F. Move chicken over direct heat
  (hot) and sear for 2-3 minutes per side to form a nice crust.
• 6 Once cooked through, remove chicken from the grill and place onto a clean
  serving platter. Serve with your favorite sides.
• 7 *Oven: Bake chicken on a wire rack over a parchment-lined baking sheet at 375
  degrees for 35-40 minutes or until they reach an internal temperature between
  165-170 degrees. Remove from heat, let stand for a few minutes, and serve.
• 8 Store leftovers in an airtight container in the refrigerator for 3 days Freeze
  for up to 6 weeks. Reheat in microwave, oven, or air fryer.

Nutrition Info