Beer-Glazed Chicken with Grilled Vegetables

Beer-Glazed Chicken with Grilled Vegetables

1 Review
From: EatingWell Magazine, June 2019

Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it's worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon dried oregano, preferably Mexican
  • 1 teaspoon ground pepper
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground cumin
  • ¾ cup dark Mexican beer
  • 6 cloves garlic, peeled
  • 3 tablespoons grated piloncillo or brown sugar
  • ½ teaspoon crushed red pepper
  • 4 chicken leg quarters (about 2¼ pounds total)
  • 2 medium zucchini, cut diagonally into ¼-inch-thick slices
  • 2 medium red onions, cut into ¼-inch-thick rounds
  • 2 ears corn, husked and halved
  • 2 tablespoons canola or extra-virgin olive oil
  • Sliced scallions or chives for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Mix oregano, pepper, ½ 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 ¼ cup, 20 to 25 minutes.
  3. 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°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°F, about 2 minutes more. Transfer the chicken to a platter and cover loosely with foil to keep warm.
  4. Toss zucchini, onions and corn with oil and the remaining ¼ 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.

Nutrition information

  • Serving size: 1 piece chicken, ¾ cup vegetables & ½ ear corn
  • Per serving: 467 calories; 21 g fat(5 g sat); 3 g fiber; 32 g carbohydrates; 36 g protein; 69 mcg folate; 115 mg cholesterol; 18 g sugars; 10 g added sugars; 485 IU vitamin A; 27 mg vitamin C; 72 mg calcium; 3 mg iron; 553 mg sodium; 767 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ lean protein, 2 vegetable, 1½ fat, 1 other carbohydrate, 1 starch

Reviews 1

August 16, 2019
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By: Miranda Moreo
This chicken and veggies are AMAZING. The only issue I had was it’s unclear on what temp to put the grill at. I have a gas grill put it on med. 310* I did have to add 10 minutes more to the cooking time to get it to 155*. At my own fault the first batch of glaze I candies into hard crack because I didn’t stand over it. Lol. But I did taste it. It was a little spicy for my family’s taste so I cut the pepper flakes back to 1/4 teaspoon when I made the second batch of glaze. The only thing I would do different the next time is to use a little more of the rub in my chicken and double my glaze. The flavor is AWESOME
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