Grilled chicken in beer marinade

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Living in the south means there will be plenty of chicken on the table at meal time. Thinking of new ways to serve an old favorite is not only fun but tasty too. With summer weather already happening here in South Carolina, how could you not try this grilled chicken recipe? For more southern recipes, see links at the bottom of this article.

Makes 4 servings

1 broiler-fryer chicken 3 1/2 -pound, quartered (you can use 3 ½ pounds of any chicken pieces )

1 onion large, diced

4 cloves garlic peeled

6 green onions sliced

1 teaspoon tarragon dried, crushed

1 teaspoon of sage

1 teaspoon of rosemary

1 ½ cup beer

1 ½ cup chicken broth (your own or canned)

2 tablespoons tomato paste

½ cup butter real

Freshly ground pepper to taste

If making the same day, place chicken in shallow glass baking dish. Place all remaining ingredients in food processor and purée. Pour ½ of marinade mixture over chicken and reserve the rest for later; marinate at room temperature for at least 2 hours, or if making ahead place chicken in 1 gallon sized zip lock bag with ½ of the marinade in refrigerator until needed. Place chicken from refrigerator into a glass baking dish if you made ahead, cover container with foil; bake in preheated 350° F oven for 20 minutes. Remove chicken to grill and cook over medium heat for approximately 45 minutes to 1 hour, brushing chicken with remaining marinade frequently and turning pieces to cook evenly.

For more southern recipes, see: Recipes from a Southern Kitchen

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