Saturday, June 12, 2010

Stout BBQ Chicken (in the Oven)

Color me annoyed, but I got myself all set to go with a little BBQ chicken this weekend and just as I was about to fire up the grill, two things happened. 1. It started to rain and 2. I realized that after spending an epic winter in the blizzard conditions of the District of Columbia, my little grill was Rusty McBusted. I was in a serious pickle because I already had my chicken leg quarters rubbed all delicious and waiting for me in the fridge. I turned to my oven and decided that he and I would have to make beautiful music together and boy did we ever. I may never make chicken on the grill again (ok..let’s not get carried away). This was some of the most tender and flavor packed chicken I have ever tasted. I could go one and on, but that’s kinda like hearing people talk about how gifted their kids are. Yeah, yeah, we get it. Suffice to say, this slow roasting technique will be in my repertoire for every summer thunderstorm from now on.
Stout BBQ Chicken (in the Oven)
5 chicken leg quarters (thigh and leg)
1/4 cup paprika
1/4 cup mustard powder
1/4 cup dark brown sugar
1/4 cup salt
2 Tablespoons black pepper
1 Tablespoons cayenne pepper (or to taste)
1 cup ketchup
2 bottles stout beer

1. To make the rub, combine paprika, mustard powder, salt, sugar, and peppers in a bowl.
2. Wash the chicken legs in cold water and pat them dry.
3. Place them on a rimmed baking tray and rub generously with 2/3 of the dry rub mixture.
4. Cover with plastic and let sit in the fridge for 30 minutes to overnight.
5. Make the sauce by combining the rest of the dry rub with 1 cup ketchup and 1 stout beer.
6. Cook the sauce for 20 minutes on medium heat until thickened.
7. Reserve 1/2 cup of the sauce spreading later and allow the sauce to cool slightly before pouring the rest over the chicken.
8. Pour about 1/4 cup of stout into the pan to keep the chicken moist and bake at 300 degrees for 3 hours. Check about half way through to see if you need to add more stout.
9. Take the chicken out of the oven and turn the temperature way up to 400.
10. Transfer the chicken to another pan that is set up with a wire rack on top so that the chicken will get a nice crust all over and slather with the remaining sauce.
11. Cook them in the hot over for 10-15 minutes until slightly crisped.

Here is my poor grill. I don't know why I thought it was OK to leave him out all winter. Ooops.


  1. Yes. Yes, a million times to this chicken. Even juicier and more tender than beer can chicken, which is truly an accomplishment. While grilling is more fun, I think this actually retained the flavors better. A+. Perfect for a family dinner.

  2. PS - Rusty McBusted no more! Fire it up, Grilla from Manila!