Beer-Glazed Chicken with Grilled Vegetables
Preheat grill to medium-high.Advertisement
Mix oregano, pepper, 1/2 teaspoon salt and cumin in a small bowl. Combine beer, garlic, piloncillo (or brown sugar), crushed red pepper and 1 tablespoon of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduced to 1/4 cup, 20 to 25 minutes.
Pat chicken dry and rub with the remaining spice mixture. Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 155 degrees F, 14 to 16 minutes total. Brush the chicken with about half of the beer glaze. Grill until slightly charred, 1 to 2 minutes. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and an instant-read thermometer registers 165 degrees F, about 2 minutes more. Transfer the chicken to a platter and cover loosely with foil to keep warm.
Toss zucchini, onions and corn with oil and the remaining 1/4 teaspoon salt in a large bowl. Grill, turning occasionally, until tender and lightly charred, 6 to 8 minutes. Serve the chicken with the vegetables, topped with scallions (or chives), if desired.
To make ahead: Refrigerate glaze (Step 2) for up to 2 days.
4 1/2 lean protein, 2 vegetable, 1 1/2 fat, 1 other carbohydrate, 1 starch