Beer-Broiled Chicken Drumsticks
- Total Time
Beer has traditionally been used to make beef stew and chili, but it’s also great with chicken.
beer12 fl oz, dark variety
jalapeño pepper(s)1 Tbsp, seeded and minced (wear gloves to prevent irritation)
garlic clove(s)3 clove(s), medium, crushed through a press
five-spice powder2 tsp
table salt½ tsp
uncooked skinless boneless chicken drumstick(s)2 pound(s), 8 (1/4-punds)
- Combine 1 cup of the beer, the jalapeño pepper, garlic, five-spice powder, and salt in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Transfer the chicken from the bag to the broiler rack; discard the marinade. Broil the chicken 5 inches from the heat, turning occasionally and basting with the remaining 1/2 cup beer, until an instant-read thermometer inserted in adrumstick registers 180°F, about 20 minutes. Yields 2 chicken drumsticks per serving.