BBQ and Beer Basted Chicken
MIO makes it easy by starting the chicken in the oven and finishing it on the grill. Summer veggies including corn, peppers, squash and Oklahoma-grown sweet potatoes cook with the chicken for great flavor.
Scale
Ingredients
Scale
- 1 whole chicken, cut into 8 pieces (or about 2 1/2–3 pounds of your favorite chicken)
- 1 can Coop Ale Works Beer
- 1/3 cup Garden Club Apricot Preserves
- 1 tablespoon Seikels Oklahoma Gold Mustard
- 1 tablespoon chili powder
- 1 tablespoon Head Country All Purpose Championship Seasoning
- 1/4 dark brown sugar
- 1/3 cup Head Country Bar-B-Q sauce
- 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, 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 parchment paper lined baking sheet. Bake for 15 minutes. Add the sweet potatoes and return to oven for an additional 10 min.
- Pour the marinade in a saucepan and boil. Reduce heat to simmer, and cook for at least 20 minutes, until marinade thickens and is reduced to about 1/2 cup.
- Remove the chicken, flip over, and brush with the reduced marinade. Add corn, squash and peppers to pan with chicken, and bake for 15 minutes.
- Remove the chicken again, flip over again, 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 it to the grill to impart the grilling flavors, impress your friends and know the chicken is safe and completely cooked through. This is a fail safe way of ‘grilling’ chicken.