Chicken Legs With Garlic Baste
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Garlic||4 Clove (20 gm), minced / pressed|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Beer||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Coarsely ground pepper||1⁄2 Teaspoon|
|Chicken legs and thighs attached/3 whole chicken breasts (about 3 pounds), split||6|
Melt butter in a small pan; add garlic and onion and cook over medium heat for about 5 minutes or until soft but not browned.
Add beer and, stirring constantly, bring to a boil; then remove from heat.
Add parsley and pepper.
Roll chicken pieces in baste to coat thoroughly, then drain briefly; reserve baste.
Arrange chicken on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with reserved garlic baste, for 40 to 50 minutes for legs and thighs (about 30 minutes for breasts) or until meat near bone is no longer pink when slashed.