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Bone-in, skin-on chicken, such as drumsticks, thighs, and leg quarters, ... For the Grilled Chicken: 4 lb. bone-in chicken pieces, such as drumsticks, thighs, or leg quarters. 1 c.
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Add chicken to bowl with remaining marinade and toss to combine. Cover bowl and let marinate at least 20 minutes at room temperature or refrigerate up to overnight.
The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue tends to be slow-smoked, rather than grilled. [30] Beer can chicken involves the indirect grilling a whole chicken on a barbecue grill [2] [31] using steam from beer (or another liquid) as a flavoring agent and cooking medium. Barbecue chicken
Preheat a grill to medium-high heat (400°F to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Clean and oil ...
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Set the chicken skin up on the cooler side of the grill, legs facing the heat. Cover and cook for 25 minutes. Using tongs, rotate the chicken to bring the breast side closest to the heat.
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