Marinated in a flavorful blend of teriyaki sauce and beer, this grilled chicken is tender and juicy with sweet and savory notes. It’s a crowd-pleasing dish that’s ideal for cookouts or weeknight dinners.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 10
Ingredients
- 1 (12 fluid ounce) can or bottle beer
- ¼ cup brown sugar
- ¼ cup salt
- ¼ cup paprika
- 2 tablespoons ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup teriyaki marinade
- ¼ cup vegetable oil
- 10 chicken legs, patted dry
Steps
- Stir beer, brown sugar, salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
- Rub chicken all over with oil. Poke several holes in leg flesh with a fork. Arrange in a single layer in a glass dish. Pour marinade over chicken. Cover and refrigerate for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove chicken from marinade, shaking off any excess liquid. Discard marinade.
- Grill chicken on the preheated grill until no longer pink and juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of leg should read at least 165 degrees F (74 degrees C).
