Grilled Guinness Stout Chicken with Potatoes & Vegetables
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.
Blue Ribbon Recipe
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. The Test Kitchen
1 bottleGuinness Extra Stout Beer, 12 oz (no substitutes)
1whole cut up chicken
1 stickbutter, melted
1/2 to 3/4 colive oil (I use extra virgin)
2 TbspMcCormicks Perfect Pinch Rotisserie Chicken Seasoning or your favorite chicken seasoning
2-3 clovegarlic minced
1gallon size Ziploc bag or whatever you want to use
·baby red potatoes washed
·sweet potatoes sliced or quartered
1-2sweet onion sliced
·green, red, yellow, orange pepper cleaned and cut in chunks
·fresh whole green beans
How to Make Grilled Guinness Stout Chicken with Potatoes & Vegetables
- 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.
- 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.
- 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.
- 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.
- Let chicken cook until it reaches poultry on a meat thermometer.
- 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.
- 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.