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.
Ingredients
- 1 , 12 fluid ounce
- 0.25 cups brown sugar
- 0.25 cups salt
- 0.25 cups paprika
- 2 tablespoons ground black pepper
- 0.25 teaspoons cayenne pepper
- 1 cup teriyaki marinade
- 0.25 cups vegetable oil
- 10 chickens legs , patted dry
Instructions
-
1
Stir beer, brown sugar, salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
-
2
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.
-
3
Preheat an outdoor grill for medium heat, and lightly oil the grate.
-
4
Remove chicken from marinade, shaking off any excess liquid. Discard marinade.
-
5
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).
Nutrition Facts
Per serving
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