Cooking web notes

Garlic-Basted Chicken

Many folks insist that garlic is “good for what ails you.”  I know that it’s good for flavoring chicken, especially when combined with the subtle hop overtones from beer.

Chicken was definitely made for the grill but, with its mild neutral flavor it needs a little boost and that is why it is so nice to baste it.  The basting not only keeps the chicken moist, it flavors the poultry with something extra.

This dish brought rave reviews from Bill!  Of course, he grilled it but, I delivered the sauce for basting!  The melted butter with the garlic, beer and other flavors resulted in flavorful, very moist chicken. And it requires no marinating for hours!

So, start grilling and kick your chicken up a notch with this tasty recipe ~ it’s really delicious!

Garlic-Basted Chicken

Ingredients:

3 whole chicken breasts or 6 whole chicken legs, thighs attached

½ cup butter

5 cloves garlic, minced

¼ cup onions, chopped

1 cup dark beer

1 tablespoon chopped parsley

¼ teaspoon salt

½ teaspoon McCormick’s Seasoned Pepper

Method:

Rinse chicken, pat dry.

Melt butter in skillet or small pan over medium heat.

Add garlic and onion.

Cook, stirring occasionally until onion is soft.

Add beer, bring to a boil, stirring.

Remove from heat.

Stir in parsley, salt and pepper.

Pour into a large bowl.

Turn chicken in butter mixture to coat.

Lift out and drain briefly.

Reserve butter mixture.

Place chicken on grill and cook, turning and basting frequently until meat is no longer pink.

Serve

If you live for the grill, you have to try this!

This entry was posted on Friday, March 16, 2012 at 5:42 AM and is filed under Beer, Chicken, Entree, Garlic, Grilling. You can follow any responses to this entry through the RSS 2.0. You can leave a response.