We eat a lot of chicken for dinner in this household. But to avoid the "chicken again?!?" comments from the peanut gallery (aka my husband), I try to shake up what cuts I use instead of always going for the default boneless skinless chicken breast. With grilling season upon us, bone-in cuts are especially appealing. They tend to hold up better on the grill, keeping their moisture and resisting over-cooking. For this recipe for Beer-Braised BBQ chicken, I used chicken leg quarters, which are the thigh and drumstick portion. The dark meat works great with the beer & BBQ flavors.
2 First Street chicken leg quarters
1 (12 oz.) bottle beer [I used a lager]
1/2 cup BBQ sauce, divided
2 Tbsp. First Street apple cider vinegar
This recipe has two stages, but I promise both are easy. To start, we place the chicken leg quarters in the crockpot and cover with 1/4 cup BBQ sauce and a bottle of good quality beer:
Cook for 3-4 hours on low, then transfer the chicken to a medium hot grill. Baste frequently with a grilling sauce made from 1/4 cup BBQ sauce and 2 Tbsp. apple cider vinegar (I find most BBQ sauces are too thick for basting; the vinegar cuts this down).
After about 15-20 minutes of flipping and basting every few minutes, the chicken is grilled to perfection and ready to enjoy!
The ingredients for this recipe were purchased at Smart & Final. First Street chicken leg quarters will be on sale next week for $0.89/lb at all Smart & Final stores. #ChooseSmart