Beer-broiled chicken drumsticks

Total Time
26 min
6 min
20 min
Beer has traditionally been used to make beef stew and chili, but it’s also great with chicken. We chose to use economical drumsticks here, but skinless bone-in thighs would work equally well treated this way. Simply increase the broiling time by about 5 minutes. If you want to add a smoky flavor to the marinade, substitute 1 teaspoon finely chopped canned chipotles en adobo for the jalapeño pepper called for. If you do not have five-spice powder, use equal amounts of ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.



12 fl oz, dark variety

Jalapeño pepper(s)

1 Tbsp, seeded and minced (wear gloves to prevent irritation)


3 medium clove(s), crushed through a press

Five-spice powder

2 tsp

Table salt

½ tsp

Uncooked skinless boneless chicken drumstick(s)

2 pound(s), 8 (1/4-punds)


  1. 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.
  2. Spray the broiler rack with nonstick spray; preheat the broiler.
  3. 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.