Recipes Main Courses Poultry and Game Beer-Braised Barbecued Chicken
Beer-Braised Barbecued Chicken

Beer-Braised Barbecued Chicken

Prep Time: 20 minutes
Cook Time: 120 minutes
Servings: 4
In our version of barbecued chicken, the chicken is first braised on the stovetop until tender in a flavorful combination of beer and barbecue sauce, then quickly grilled just before serving. Use only thighs, drumsticks and wings for this recipe; chicken breasts will turn out dry when braised and grilled.


  • 4 lb. chicken thighs, drumsticks and wings
  • Salt and freshly ground pepper, to taste
  • 4 Tbs. canola oil
  • 2 yellow onions, sliced 1⁄4 inch thick
  • 1 1⁄4 cups ale or lager-style beer
  • 2 1⁄2 cups barbecue sauce
  • 4 ears of corn, boiled until tender
  • Herb Compound Butter for serving


Season the chicken with salt and pepper.

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

Add the remaining 1 Tbs. 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.

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.

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.

Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4.
Williams-Sonoma Kitchen.