Beer-Braised Barbecued Chicken
This barbecue chicken recipe is a delicious and comforting dish perfect for a family dinner or outdoor gathering. Juicy chicken pieces are browned and simmered in a flavorful beer-infused barbecue sauce until tender and flavorful. Served alongside sweet corn and topped with herb compound butter, this dish is sure to be a hit with everyone at the table.
— Constant Cookbook
Ingredients
- 4 lb. chicken thighs, drumsticks and wings
- Salt and freshly ground pepper, to taste
- 4 Tbs. canola oil
- 2 yellow onions, sliced 1⁄4 inch thick
- 1 1⁄4 cups ale or lager-style beer
- 2 1⁄2 cups barbecue sauce
- 4 ears of corn, boiled until tender
- Herb compound butter for serving (see
- related recipe at right)
Instructions
- Season the chicken with salt and pepper.
- In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.
- Add the remaining 1 Tbs. oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour. Using tongs, transfer the chicken to a baking sheet and let cool to room temperature.
- Meanwhile, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm, about 30 minutes.
- Preheat an indoor electric grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken, turning once and brushing occasionally with more sauce, until nicely grill-marked, about 3 minutes per side.
- Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4.
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