Ingredients
- 1/2 cup peanut oil, or favorite oil
- 1 teaspoon German mustard preferably Düsseldorf-style
- 1 cup dark German beer
- 1/4 cup lemon juice
- 4 cloves garlic minced
- 1-1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon minced fresh basil
- 1 teaspoon fresh thyme leaves (less if using dried thyme)
- 3-1/2 - 4-1/2 pounds chicken parts,
- Non-stick cooking spray
- Extra mustard, to serve
How to Make
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Step 1: Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
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Step 2: In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Or fire up your gas grill, using one side will be fine if your grill has 2 or more burners.
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Step 3: Drain chicken and discard marinade.
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Step 4: Use large tongs to push hot briquettes to one side of the grill, if using charcoal.
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Step 5: Away from the grill, spray grill rack evenly with non-stick cooking spray. Place chicken parts on grill rack, over the coals or side that is on.
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Step 6: Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
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Step 7: Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
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Step 8: Serve with German mustard and sauerkraut, if desired.
We hope you enjoy this recipe!
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