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Grilled Ginger-Beer Chicken
    Grilled Ginger-Beer Chicken


    Servings: 6
    Prep Time: 30 minutes
    Chill Time: 2 hours
    Stovetop Time: 1 hour 30 minutes
    Wait Time: 30 minutes (for chicken to get to room temperature)
    Grill Time: 42 minutes
    Wait Time: 10 minutes (for chicken to rest after grilling)
    Start to Finish: 5 hour, 52 minutes
    Reduce total time by fixing sauce while chicken is chilling.


    6 chicken leg quarters (4 to 4 1/2 pounds total)
    2 tablespoons ground ginger
    Kosher salt and freshly ground pepper
    6 12-ounce bottles ginger beer
    6 black tea bags
    3/4 cup minced onion
    1 28-ounce can diced tomatoes
    1/4 cup Dijon mustard
    3 tablespoons Worcestershire sauce
    1/4 cup packed light or dark brown sugar
    12 sprigs thyme
    1 stick unsalted butter, melted


    Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.

    Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.

    Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.

    Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160°F, about 20 minutes, basting with more sauce halfway through.

    Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

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