Ingredients Jump to Instructions ↓

  1. 4 pounds chicken thighs, drumsticks and wings

  2. Salt & freshly ground pepper to taste

  3. 4 tablespoons canola oil

  4. 2 yellow onions, sliced

  5. 1/4 inch thick

  6. 1 1/4 cups ale or lager-style beer

  7. 2 1/2 cups barbecue sauce

  8. 4 ears corn

  9. Herb compound butter for serving (related recipe below)

Instructions Jump to Ingredients ↑

  1. Season the chicken with salt and pepper.

  2. In a Dutch oven over medium-high heat, warm 3 tablespoons of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter.

  3. Add the remaining 1 tablespoon oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour. Using tongs, transfer the chicken to a baking sheet and let cool to room temperature.

  4. Meanwhile, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm, about 30 minutes.

  5. Preheat an indoor electric grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken, turning once and brushing occasionally with more sauce, until nicely grill-marked, about 3 minutes per side.

  6. Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4.

  7. HERB COMPOUND BUTTER: 8 tablespoons (1 stick) unsalted butter, at room temperature.

  8. tablespoon chopped fresh flat-leaf parsley.

  9. tablespoon chopped fresh chives.

  10. teaspoon lemon zest.

  11. teaspoons fresh lemon juice. Salt and freshly ground pepper, to taste. In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavoring until smooth and well blended. Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours. Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 tablespoons.


Send feedback