PrintBBQ and Beer Basted Chicken
Start the chicken in the oven, finish it on the grill. It’s a long-held secret to foolproof “grilled” chicken with all the summer nostalgia. Corn, peppers, squash, and Oklahoma-grown sweet potatoes cook with the chicken to fill out the plate and the flavor.
Ingredients
- 1 whole chicken, cut into 8 pieces (or about 2 1/2-3 pounds)
- 1 can COOP Ale Works beer (we love Horny Toad for this recipe)
- 1/3 cup Garden Club apricot preserves
- 1 tablespoon spicy brown mustard
- 1 tablespoon chili powder
- 1 tablespoon Head Country Championship Seasoning, Original
- 1/4 dark brown sugar
- 1/3 cup Head Country Bar-B-Q Sauce, Original
- 2 small Triple S Farms sweet potatoes, cut into 1/2-inch pieces
- 3 ears corn, cut into pieces
- 2 bell peppers, cut into pieces
- 2 zucchini squash, cut into 1/2-inch pieces
Preheat oven to 375 degrees. Whisk together beer, preserves, mustard, chili powder, Head Country seasoning, brown sugar, and barbecue sauce. Pour over the chicken and marinate in the refrigerator for at least 4 hours, turning to coat halfway through marinating time.
Place chicken on a baking sheet lined with parchment paper. Bake for 15 minutes. Add the sweet potatoes and return to oven for an additional 10 minutes.
Pour the marinade in a saucepan and bring to a boil. Reduce heat to a simmer and cook for at least 20 minutes, until marinade thickens and is reduced to about 1/2 cup.
Remove the chicken, flip, and brush with the reduced marinade. Add corn, squash, and peppers to the baking dish with the chicken and bake for 15 minutes.
Remove the chicken again, flip, brush with the reduced marinade, and bake for an additional 10 minutes.
The chicken should bake for a total of 40 minutes, or until it reaches an internal temperature of 165 degrees.
Grilling option: For the last 10 minutes of baking time, take the chicken and veggies to the grill. Add your baking dish straight to the grill grates and close the lid with the vents open.