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. 1 Stir beer, brown sugar, salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
2. 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. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove chicken from marinade, shaking off any excess liquid. Discard marinade.
5. 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 per serving