Grilled Guinness Stout Chicken with Potatoes & Vegetables

Mary Louise

By
@BlueRibbonBaking

Easy to prepare tender moist grilled chicken.

Perfect to take to picnics, tailgate parties and grill outs! Just toss the prepared Ziploc bag of chicken in a cooler. When ready, grill it!

The beer is what keeps the chicken moist.

I add my potatoes & vegetables to the pan drippings/marinade to cook. The flavor of garlic & butter. My whole meal is prepared on the grill.

Serve with a fresh loaf of bread, butter, & a cold salad. Coleslaw or your favorite.


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Comments:

Prep:

20 Min

Cook:

30 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love how the Guinness makes the chicken so moist. It adds a ton of flavor - a slight tang - to the chicken. I also really enjoyed the selection of veggies, they make for a really colorful and tasty plate. This recipe is great for the summer. Since everything is done on the grill, you don't need to turn on your stove on a hot day.

Ingredients

1 bottle
Guinness Extra Stout Beer, 12 oz (no substitutes)
1
whole cut up chicken
1 stick
butter, melted
1/2 to 3/4 c
olive oil (I use extra virgin)
2 Tbsp
McCormicks Perfect Pinch Rotisserie Chicken Seasoning or your favorite chicken seasoning
2-3 clove
garlic minced
1 tsp
salt
1
gallon size Ziploc bag or whatever you want to use
baby red potatoes washed
sweet potatoes sliced or quartered
1-2
sweet onion sliced
green, red, yellow, orange pepper cleaned and cut in chunks
carrots peeled
fresh whole green beans

Directions Step-By-Step

1
Place chicken in gallon sized Ziploc bag. Pour beer over chicken. Let marinade for at least two hours. Overnight is fine too!
2
Dump chicken and beer from Ziploc bag into a strainer. With paper towel gently pat chicken and return to Ziploc bag. Add seasonings to melted butter & olive oil. Pour melted butter with seasonings over chicken. Squish squash bag. Place chicken back in refrigerator for at least two hours or until ready to grill.
3
On an old cookie sheet or disposable pan place chicken and contents. I used a deep foil pan. Let everything melt and warm up. Sear the chicken on each side on the grill racks. Do not burn chicken. Move chicken onto the disposable tin sheet or old cookie sheet. When all chicken is seared and on cookie sheet turn grill down to low or move to cool part of grill.
4
Add onions, carrots and potatoes to the contents from the chicken marinade. You want to brown them.
You can also add sweet potato peeled and cut into slices or quartered. Eggplant tastes good too. Note: I add extra butter & olive oil to my potatoes. Olive oil prevents the butter from burning.
5
When I feel my chicken is almost done, I add my green peppers. I then place the chicken on top of everything and with the grill on low I let this cook another 10-15 minutes. I like the green peppers to have a little snap.
6
I put the grill cover down at this point! Check chicken to be sure that it is not getting too brown or starting to burn.
7
Let chicken cook until it reaches poultry on a meat thermometer.
8
I use a slotted spoon to remove my potatoes and vegetables. This way you do not have all the butter/grease in the bowl/platter.
9
Sprinkle with extra seasoning as needed and/or baste with butter if needed. The olive oil prevents the butter from burning. Butter gives the flavor.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American