Want an easy-to-grill meal? Try my grilled chicken with potato slabs. Just add coleslaw.
I love grilled foods, but I prefer prepping ingredients in the kitchen while Stephen works the grill. What′s not to love? My favorite part: It keeps the heat -and the mess -out of the kitchen. I can′t say I grew up in a grill-heavy family. And if potatoes were present, they were sealed in aluminum foil and ready for butter, or sour cream and chives. And the chicken? Mom did make chicken, but even she would tell you that it was dry, dry, dry. Recipes don′t get more basic than this one. All you have to do is toss together the marinade and add the chicken. Potatoes get a head start in the microwave before moving to the grill with the chicken.
One 12-ounce bottle beer, gluten-free beer or root beer, at room temperature
½ cup butter or buttery sticks, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1½ pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving
- In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
- Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about ¼-inch thick. Drizzle both sides generously with olive oil.
- Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.
When the drumsticks start to char, move them to the sides of the grill to finish cooking.