Grilled Guinness Chicken

 

This recipe was updated on 31 Mar 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Chicken marinated in beer, what could be better? Well, when the beer is Guinness. Sriracha hot chili sauce gives the chicken a little heat.

Enjoy!

Ingredients

4 lb.	2 kg.	Chicken thigh or breast pieces (雞肉, gai1 juk6)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
4 cloves	4 cloves	Garlic (蒜, syun3), crushed in a garlic press
4 Tbs.	60 ml.	Sriracha sauce (是拉差香甜辣椒醬, si6 laai1 caa1 hoeng1 tim4 laat6 ziu1 zoeng3)
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
12 oz.	355 ml.	1 bottle Guinness beer
1 tsp.	5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
		Oil for lubricating the grill

 

Equipment

22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Instructions

1. Prepare the chicken thigh or breast meat by removing any excess fat. Marinate the chicken for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Sriracha sauce, soy sauce, hoisin sauce, Guinness beer, ground white pepper, and sesame oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Arrange the lighted coals in one even layer in the grill if using a charcoal grill. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Sprinkle or soak a folded paper towel in oil and, using tongs, lubricate the grill grate.
3. Place the chicken, skin side down, on the grill and let cook for around 5-6 minutes covered. Turn the chicken over to brown the other side for another 5-6 minutes and recover the grill. Remove the chicken from the grill and allow to rest for 10 minutes before serving.