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My review
Grilled Teriyaki Beer Chicken
JOVICAT22
"Yummy and delish!!!!"
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Ingredients
1 h 35 m servings 412 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
- Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
- Grill the chicken legs on the preheated grill until no longer pink at the bone and the 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 the leg, near the bone should read 180 degrees F (82 degrees C).
Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 412 calories; 18.7 g fat; 13.5 g carbohydrates; 43.5 g protein; 143 mg cholesterol; 3524 mg sodium. Full nutrition
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Reviews
Read all reviews 1318 Ratings
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Most helpful positive review
8/3/2010
So juicy & yummy! Definately a keeper! Some members of my family have sodium restricted diets so I did not use any Teriyaki marinade nor salt, but I did add 1/4 c. soy sauce. I also let the ...
Most helpful critical review
9/7/2010
I reduced the salt, per the other reviews, but still it was too salty. I probably would eliminate the salt altogether if I use it again.
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8/3/2010
So juicy & yummy! Definately a keeper! Some members of my family have sodium restricted diets so I did not use any Teriyaki marinade nor salt, but I did add 1/4 c. soy sauce. I also let the ...
8/2/2010
This was really good! I used less pepper, paprika, and salt (about a tablespoon of each) and NO cayenne pepper. I also used chicken breast. But was delicious! Will defiantly make again!
10/4/2010
Pretty easy recipe.. I gave it four stars because I omitted all the salt and had to bake since we couldn't get the grill to start. The chicken was very moist and the marinade was pretty tasty b...
9/2/2010
This was so yummy! I cut my chicken into cubes and let it marinate for about an hour then I put them on skewers with onions and green, red, and yellow peppers. My whole family loved it and I can...
9/7/2010
I reduced the salt, per the other reviews, but still it was too salty. I probably would eliminate the salt altogether if I use it again.
8/19/2010
I prepared a half portion of this recipe, following suggestion of other reviewers to reduce amounts of salt, paprika and pepper - just a dash of cayenne. Marinated for about 6 hours, grilled as ...
3/16/2011
I did use this marinade for chicken BREASTS on the grill, with a few tweaks. I used a little more than 1/8C brown sugar Splenda blend, NO salt, about 1/8C paprika, full black pepper, NO cayenne...
8/7/2010
Nice flavor but way too much salt. I cut the salt in half and used low sodium teriyaki and it was still crazy salty. Don't be tempted to use this recipe on breasts! It is meant for a skin on, da...
9/4/2017
It was delicious and my wife enjoyed it so much that she didn't hear me when I was asking her how it tasted. Will be doing this one again. The only difference was I added a sauce after it was ...