Prep 10 mins
Cook 1 hr
Delicious barbecued chicken great for summer barbecues. Adapted from Bon Appetit (June, 1981).
Make and share this Beer Barbecued Chicken recipe from Food.com.
- 1 cup butter or 1 cup margarine
- 3 lbs chicken, cut up
- 1 (14 ounce) bottle barbecue sauce (we use KP Masterpiece)
- 1 cup beer
- Preheat oven to 350°F.
- Melt 1 stick butter or margarine in baking pan (9x13-inches).
- Add chicken to pan, turning to coat.
- Bake 30 minutes.
- While chicken is cooking, melt remaining butter with barbecue sauce and beer in saucepan over med-high heat.
- Bring sauce to a boil, stirring constantly.
- Remove from heat.
- Preheat broiler or prepare barbecue.
- Coat chicken with sauce.
- Arrange chicken skin-side down on broiler pan rack or on grill.
- Cook, turning and basting frequently until chicken is cooked (about 20 minutes in broiler and 30 minutes on grill).
- Dip chicken in sauce again and place on serving plate.
- Serve chicken with remaining sauce.
Oooo...this made GREAT sauce. I made it as written. Next time I might add just a bit more beer, but other than that, it's great the way it is. Thanks for posting! This one's a keeper! :)
Ellie2, this was really easy to make and the barbecue sauce was Excellent to be so simple. I added about ½-1 teaspoon of onion powder, and a shake of garlic powder to the sauce. I roasted a whole partially frozen chicken for about an hour in a foil-covered pan, turning it over once so that it browned on both sides. Then I started basting it with the barbecue sauce every 20 minutes for a good another hour, and took the foil off. After that I turned the oven to low until DH was ready to eat. The bird was fall apart tender and the sauce was just great. What I’d do differently next time for a whole chicken would be to take the skin off after it had baked for around an hour, as we pull the skin off so it’s healthier, and then I’d add the barbecue sauce. I think the nutritional data on the recipe is a little off because no way it has that much fat or calories per serving. I lifted the chicken out of the roaster and put it on a serving platter. Most of the butter was Still in the serving pan, so the calories and fat would be far less than what the nutritional data says. I think that reducing the butter by half would work as well. Thank you Ellie suggesting this on Recipe Requests, I look forward to trying this with chicken breasts or wings on the grill this summer!
This really couldn't have been any easier, and it tasted great too. I think that the amount of butter could be cut back a bit, without affecting the recipe , but that's just my personal opinion.
Made for PRMR.