Beer-Braised Barbecued Chicken
October 20, 2020 at 4:20 PM CDT - Updated October 20 at 4:20 PM
BATON ROUGE, La. (WAFB) - This recipe works best with thighs and drumsticks. For this particular method, chicken breast will work out fine, but will require a larger pot during the cooking procedure, and will tend to dry out. If you wish, it will also work great using an electric indoor grill, allowing you to enjoy the taste of the outdoors at any time of the year.
Stirrin' It Up: Beer-Braised Barbecued Chicken (Oct. 20, 2020)
4 pounds organic chicken thighs
2 cups Abita Abbey Ale® beer
salt and black pepper to style
granulated garlic to taste
2 cups diced yellow onions
½ cup minced bell peppers
½ cup thinly sliced garlic
3 tbsps dark brown sugar, packed
¼ cup Worcestershire sauce
Preheat kitchen appliances to 350°F. Season chicken to taste with salt, black pepper, and coarse garlic.
In an outsized Dutch oven, heat oil over medium-high heat. operating in batches, brown chicken thighs on all sides, regarding 3–5 minutes per side. Transfer to a platter and continue till all are well browned. you'll get to add extra oil throughout browning.
When done, add onions, bell peppers, and sliced garlic to the pot. Cook 2–3 minutes until vegetables are limp and brown particles from all-time low of pot incorporated.
Add all remaining ingredients, wake a rolling boil, cut back to simmer, and cook fifteen minutes, adding extra brew to retain a sauce-like consistency.
Add bronzed chicken thighs and cook on low, covered, 45–60 minutes or till tender. NOTE: Be mild once stirring to stay chicken thighs from breaking.
When tender, transfer chicken with the device to a baking sheet with lips. Transfer sauce to a bowl. Baste chicken with ready barbecue sauce and bake in kitchen appliance 15–20 minutes, brushing thighs with barbecue sauce every 5 minutes.
Serve with corn on the cob and grilled vegetables.
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