Grilled Chicken in Teriyaki Beer Marinade

Ingredients 0/9

Step 1

In a bowl, mix together the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade until everything is well combined. Rub the chicken legs all over with vegetable oil, then use a fork to poke a few holes in the meat—this helps the marinade soak in better. Place the chicken in a single layer in a glass dish and pour the marinade over it. Cover and pop it in the fridge for about an hour to let the flavors mingle.

Step 2

When you're ready to cook, heat up your grill to medium and give the grates a light brush with oil to prevent sticking. Take the chicken out of the marinade, letting any extra drip off, and discard the marinade. Grill the chicken legs, turning them a quarter turn every 5 minutes or so, until they’re cooked through—this usually takes around 20 to 25 minutes. You’ll know they’re done when the meat near the bone isn’t pink anymore and the juices run clear. If you have a thermometer, the internal temperature should hit 180°F (82°C). Enjoy!