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The World's Greatest Beer BBQ Chicken

There is nothing better than sittin' back on a scorching summer day, beverage in one hand - wink, wink - and a sticky BBQ drumstick in the other.

Being what I like to refer to as a "Sick and Twisted Foodie", I definitely have my own homemade BBQ concoction, which, if you have the time and the interest, is VERY good and quite easy to make from scratch. However, I must state for the record that I do love and use $1.99 bottled sauce from the supermarket just as often. C'mon, you know you have your favorite one. That smoky bottle you have hidden in the back of the cupboard for days like these. Pull that puppy out and let's give it a new spin.

The marvel of this recipe is not in the sauce, it's in the cooking. I love BBQ chicken on the grill but have always found that the saucy skin would burn long before the inside would acquire a non-dangerous temperature. The solution?, share some of that beer your sippin' with your chicken! Giving your fine feathered friend a drunken swim prior to grilling, kills two birds with one stone... groan.

Seriously, take your largest stockpot and fill it with...

  • 1 Chicken - cut up
  • 3 Bottles of Captain Lawrence Beer (on the wall, la, la, la, la, la)
  • 8 Cups water
  • 1 Head of Garlic - no prep needed, just throw it in whole
  • 1 Bunch Fresh Thyme
Bring to a boil and cook for 10 minutes. Remove chicken and discard cooking liquid. (If you are feeling Fancy-Schmancy, you can strain the liquid, reduce it and add it to your homemade BBQ sauce, but, let's get back to the easy version)

Get your grill scalding hot and make sure it is clean, you don't want the chicken to stick!

Start chicken skin-side down for 5 minutes

Brush sauce bone-side first. I use a silicone basting brush and keep it in the coffee mug with the BBQ Sauce.

Flip and brush sauce on the skin-side, wait, and brush a few more times. DO NOT FLIP CHICKEN MORE THAN ONCE !

Don't just stand there, keep brushing!

Cook for 15 minutes more.

Now, here is where I nicely fit in my all-time disclaimer…

"Chicken is a finicky food. Do not rely on father time and cookbook standards to cook chicken. If you have ever seen the tiles on your bathroom floor up close, you know that improperly cooked chicken is a great way to ruin the evening after everyone has gone home from your BBQ. USE A MEAT THERMOMETER!!!!!!"

Dark Meat at least 171 degrees
White Meat at least 161 degrees


Fancy-Schmancy Homemade BBQ Sauce

Combine in a large bowl:

  • 1 ½ Cups Ketchup
  • 1 Cup Brown Sugar
  • 1 Cup Red Wine Vinegar
  • 2 Tbs. Magic Oil
  • ¼ Cup Worcestershire Sauce
  • ¼ Soy Sauce
  • 3 Tbs. Chili Powder
  • 2 Tbs. Dry Mustard
  • 1 Tsp. Ground Ginger
  • 1/8 Tsp. Celery Seed
  • ¼ Tsp. Anis Seed - crushed
  • 1 Tbs. Fresh Thyme (or 1 Tsp. dried)
  • Pinch Cayenne
  • Juice from 1 Lemon
I think the consistency is perfect as is. However, to thicken, simmer on the stovetop for 15 minutes. To thin, add reduced cooking liquid.


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