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

Beer-Braised Barbecued Chicken

Beer-Braised Barbecued Chicken is rated 4.5 out of 5 by 2.
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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.

Ingredients:

  • 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

Directions:

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.
Rated 4 out of 5 by from Some basic things about this recipe This looks like a great recipe. I have it on the braise now and I'm sure it will be delicious. I just had some comments about some basic cooking techniques that this recipe (and I) missed. 1) Don't forget to pat dry, salt/pepper, and then dredge your chicken parts in flour before adding to the hot oil. I forgot this basic technique and saw lots of splatter on my first batch. As we know, the flour soaks up the water on the pieces to keep splattering down and crisps things up, as well as helping to thicken the sauce. 2) I didn't have any BBQ sauce on hand but had molasses, vinegar, red pepper flakes, ketchup, corn syrup, and an orange (rinds included). Threw it all in. Almost as easy and I like it better as it doesn't have the unnecessary smoke flavoring.
Date published: 2015-04-26
Rated 5 out of 5 by from Easy and Delicious! Lately I've been making an effort to try new recipes because I'm so tired of the same ol' things. Last night I decided to try this and it ended up being a perfect summer dish! Very few ingredients, super easy and the result was juicy, tender, fall off the bone chicken. My husband loved it so neededless to say this one is being added to my repertory of recipes.
Date published: 2013-07-29
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