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Marinated Patio Chicken |
Serves: 4
Print this Recipe
1 broiler-fryer chicken (about 3 1/2 lb.), quartered
2/3 cup beer
2/3 cup chicken broth
1 onion small, quartered
6 green onions sliced
1/4 cup butter or margarine, softened
1 tablespoon tomato paste
2 cloves garlic peeled
1/2 teaspoon tarragon dried, crushed
1/8 teaspoon black pepper
Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.
Place beer, chicken broth, onion, green onions, butter or margarine, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.
Remove from marinade, reserving marinade. Place chicken in shallow baking dish.
Cover with foil and bake in a preheated 350° oven for 20 minutes.
Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.
Marinated Patio Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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