Beer-Braised Barbecued Chicken

Prep Time: 1 Hour
Yields: 4 Servings  

This recipe works best with thighs and drumsticks. For this particular method, chicken breast will work out fine but will require a larger pot during the cooking procedure, and will tend to try out. What I like best about this recipe is that it works great using an electric indoor grill allowing you to enjoy the taste of outdoors any time of the year.

Ingredients for Chicken:

4 pounds organic chicken thighs
2 cups Abita Abbey Ale® beer
salt and black pepper to taste
granulated garlic to taste
1/4 cup canola oil
2 cups diced yellow onions
1/2 cup minced bell peppers
1/2 cup thinly sliced garlic
4 tbsps cane syrup
3 tbsps dark brown sugar, packed
2 cups ketchup 
2 tsps liquid smoke
1/4 cup fresh lemon juice
1/2 cup orange juice
1 tsp ground ginger
1/4 cup Worcestershire sauce
pinch red pepper flakes

Method for Chicken:

Season chicken to taste with salt, black pepper and granulated garlic. In a large Dutch oven, heat oil over medium-high heat. Brown chicken thighs on all sides, 4-6 at a time, about 3-5 minutes per side. Remove to a platter and continue until all have been well-browned. You may need to add additional cooking oil during browning. When done, add onions, bell peppers and sliced garlic. Cook 2-3 minutes until vegetables are wilted and brown particles from the bottom of pot incorporated. Add all remaining ingredients, bring to a rolling boil, reduce to simmer and cook 15 minutes, adding additional beer to retain sauce like consistency. Add browned chicken thighs and cook on low, covered, until tender, approximately 45 minute to 1 hour. Caution, be gentle when stirring to keep from breaking the chicken thighs into pieces. When tender, using tongs, transfer chicken to a baking sheet. Adjust seasonings in barbecue sauce and pour into a bowl. When ready to serve, light a home-style grill according to manufacturer's directions. Add a small amount of smoke wood should you wish. Place chicken thighs over medium-hot side of grill until nice grill marks are achieved, brushing thighs with prepared barbecue sauce. Serve with corn on the cob and grilled vegetables.