Beer-broiled chicken drumsticks
1
Points®
Total time: 26 min • Prep: 6 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Beer
12 fl oz, dark variety
Jalapeño pepper
1 Tbsp, seeded and minced (wear gloves to prevent irritation)
Garlic
3 clove(s), crushed through a press
Five-spice powder
2 tsp
Table salt
½ tsp
Uncooked skinless boneless chicken drumstick
2 pound(s), 8 (1/4-punds)
Instructions
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.
4
Yields 2 chicken drumsticks per serving.
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