Perfect Recipe For Your Labor Day Cookout!

Grilled Ginger Beer Chicken

Are you ready for the Labor Day weekend? With just a couple more days until the unofficial end of summer, it is the perfect time to get ready for your backyard party. Try this tasty grilled ginger beer chicken recipe that your guests are sure to love!

Ingredients:

• 6 chicken quarters
• 2 tablespoons ground ginger
• Freshly ground pepper and kosher salt
• 6-12 ounce bottles ginger beer
• 6 black tea bags
• ¾ cup minced onion
• ¼ cup Dijon mustard
• 1-28 ounce can diced tomatoes
• 3 tablespoons Worcestershire sauce
• ¼ cup packed brown sugar
• 12 sprigs thyme
• 1 stick unsalted butter, melted

Directions:

1. Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half the mixture on the chicken and reserve the rest. Refrigerate the chicken, uncovered, for at least 2 hours.
2. Make the sauce by pouring 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 for 10 minutes. Throw out the tea bags. Add the tomatoes, onions, mustard Worcestershire sauce, thyme, and brown sugar. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to smash the tomatoes during the last 5 minutes. Remove the thyme. Set aside half the sauce.
3. Bring the chicken to room temperature 30 minutes before grilling. Preheat a grill to medium with indirect heat.
4. Brush the chicken with some of the butter and sprinkle with the remaining ginger mixture. Place skin side up on the cooler side of the grill, cover and cook until it starts to brown, 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 for another 20 minutes, basing with more sauce halfway through.
5. Brush the chicken with more butter, and turn skin side down and place on hotter side of the grill. 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 for about 10 minutes. Season with salt, pepper, and the rest of the reserved sauce.

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